The traditional Mexican taco dish “Carnitas” is very popular in Mexico. But with our busy lives, we want to make our favourite Mexican recipes without having to be in the kitchen all day. This is a great easy recipe for authentic taco night! Authentic corn tortillas a must!
- 1 tbsp olive oil (extra virgin)
- 1 4-5 pounds lean boneless pork roast (excess fat trimmed and cut to 3 inch chunks)
- 1 cup beer
- 1 medium onion (diced)
- 5 cloves garlic (minced)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to a large slow cooker.Add the beer, onion, salt and garlic ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork. Use the fork to shred the meat into bite-sized pieces.Preheat your broiler (oven) to high heat and prepare two baking sheets with aluminum foil. Transfer the shredded pork to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices as we will be using them later!)Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy (to your liking of crispiness). Then remove and ladle an additional 1/4 cup of broth over the crispy pork.Repeat with the other baking sheet of pork.
Add the pepper and serve immediately in tacos. This pork can also be refrigerated in a sealed container for up to 3 days.
If you would like the Adobo (spicy) option, add these ingredients in the crockpot, at the beginning of the cooking process:
1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
2 teaspoons cumin
1 to 2 teaspoons of chili powder