I love tacos. This is no secret. In fact, most of my family and friends can attest that they do not know a single person that loves them as much as I do. With that being said… in my house, we make carnitas on the reg. I actually had never had crockpot carnitas before but one of my best friends (and part of my traveling gypsy tribe) Gina would make these for her family and tell me all of the yummy ways she incorporated the leftovers, such as breakfast burritos and carnita quesadillas. I said to her, “well okay, I need to taste this heaven you speak of.”
That statement was checkmate.
THESE FREAKING CARNITAS ARE LIFE CHANGING! Am I being a bit dramatic? Absolutely not. In this post I am going to give you a step by step, including pictures, on how I make this divine dish.
I like to make the pico first so that it has PLENTY of time to absorb all the flavors.
My husband is not a big onion fan (unless they are deep fried or carmelized) so 1: I chop 1 white onion pretty fine 2: cut two jalapenos in half, deseed them and dice 3: slice and dice 2 roma tomatoes to your liking.
After I have the onion, jalapeno and tomatoes completely cut up I put them in a bowl and add the juice from a lime, some salt and cilantro….stir stir stir and then cover and put in the fridge until dinner time.
Now on to the main attraction.
For the seasoning I just wing it and put equal parts cumin, paprika, chipotle and ancho chile powders. If you’re typically not a fan of spicy food then you can always nix the chipotle chile powder. Once the mixture is complete I pour enough olive oil into the bottom of my pan to cover completely and turn the burner on to about medium/medium high. You’ll roll each piece of meat into the seasoning and then place into the pan to be browned on each side before adding to your crockpot.
*before adding meat to crockpot, line the bottom with a sliced white onion to act as a bed for the browned meat*
Once you have all of the meat browned and added to your crockpot, open the diced green chiles and pour over the top of the meat. *option- slice a fresh jalapeno (seeds and all) then lay atop the green chiles* add cilantro, cover with lid, turn on high and cook for 4-6 hours. At this point its going to fall apart so shred and serve!
That’s all folks! If you find yourself making these please drop a comment below and tell me how they turned out! Thanks for visiting Less Chaos, More Coffee.