Pork Carnitas Protein Tacos
Deconstructed Taco Tuesday! (Because life isn’t perfect and sometimes the lettuce won’t make a boat).
2 Pounds Pork Roast
1 T Cumin
1 T Oregano
2 Bay Leaves
1 t. Ancho chili (or chili powder of choice)
1 t. sea salt
1 t. ground black pepper
2 cups chicken broth
½ dices white onion
1 T. olive oil
Olive oil for cooking onions
(If you want it spicy add some chili flakes or more chili powder. This recipe is not spicy.
🍈Red Leaf Lettuce (or whatever looks good. Romaine, green leaf and red leaf are interchangeable).
2 ripe avocadoes
Sea salt (start with a pinch and add by taste).
Ground black pepper (Start with a pinch and add by taste).
1 T. chopped red onion
Squeeze of one lemon slice🍋
½ t. minced garlic
Scoop of Greek Yogurt (optional)
Tapatio’ (Or your choice of hot sauce. I always have used Tapatio’). Salsa of choice (start with a scoop and add by taste)
½ diced tomato🍅 (Mash up Avo and add all ingredients. Adding salsas, salt and pepper to taste.)
Lime juice squeeze
🌶Start with prepping the Carnitas. In this recipe I am using the slow cooker. You can make the herb mix rub ahead of time and marinade the roast for a few hours if desired.
🌶Sauté chopped onion until it just starts to caramelize. While onion is cooking combine olive oil, cumin, oregano, chili powder, sea salt and pepper.
🌶Pour two cups broth into crock pot, add bay leaves, and sautéed onion. Add ¼ of the herb mix and stir it up. Add pork roast to top of mix.
🌶Add the remaining herb to the top exposed area of the pork roast. Cover and cook on high for 3-4 hours.
🌶Prepare veggies, toppings and guacamole.
🌶Once it is cooked and easily pulls apart remove from cooker. Shred the meat. Pour strained juices from crockpot over meat.
🌶Pre-heat oven to broil. Use slotted spoon to transfer meat to baking sheet or dish. Form a single layer.
🌶Place on top rack and broil till ends begin to crisp. Crisp till desired crispy. Keep an eye on it! The broil can get out of hand fast.
🌶Set aside your portion of protein and build your boats if the lettuce permits. Guac, meat, cilantro, onion, salsa if you wanna.
Or deconstruct your taco like us today! I’m serving with a simple sautéed zucchini, yellow squash, and corn blend with a little sea salt and pepper. Remember to not overcook your veggies! They should still be a crisp.
Cheers! Brooke 🌶🥑🍅🍋🍈