Using pork as your base is an easy way to treat your family to “Taco Tuesday” without the mess and long prep time if you marinate your pickled vegetables and make your chipotle cream sauce the night before.
Chipotle Cream Sauce Mix 1/2 cup sour cream, 3 tsp minced chipotle peppers in adobo sauce, and 1 tsp lime juice in a small container. Mix well and taste. Add more adobo if you like yours spicier, or more sour cream if you need to tone it down. Cover and refrigerate overnight.
Pickled Carrots, Onions, & Peppers Combine in a sealable container: 3/4 Cup apple cider vinegar, 1-1/4 cups water, 1-1/2 TBLS sugar, and 2 tsp kosher salt, mixing until sugar and salt dissolve. Add 1 thinly sliced red onion, 4 sliced jalapenos (seeds in), and 4 peeled/chopped carrots, seal container and make sure all vegetables are covered in marinade. Put in refrigerator and serve with tacos after pork has cooked.
Slow Cooker Taco Tuesday Carnitas
- 1 – 4-5 lb pork shoulder trimmed of all fat & cut into 3-4″ chunks
- 1 TBLS oil
- 1 Bottle of beer
- 1 Large white onion, diced
- 5 Cloves garlic, minced
- 1 Canned chipotle in adobo chopped + 1 tsp sauce
- 2 1/2 tsp cumin
- 1 tsp chili powder
- 1-1/2 tsp kosher salt
- 1 tsp black pepper
- In a cast iron skillet over high heat, heat the oil. Add in the pork and sear until browned, about 2-3 minutes per side.
- Place the pork in the bottom of the crock pot. Add the onion, beer, chipotle, garlic, and seasonings, and stir to combine.
- Cover and cook on low for 6-8 hours. Starting at 6 hours, check your pork. When it easily shreds with a fork, remove from the broth and shred.
- Preheat the broiler and line two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.
- Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
- When the pork is done, make tacos in toasted corn tortillas with the chipotle cream and pickled onions, carrots and jalapenos. Sprinkle with cotija cheese, cilantro and a squeeze of lime.
Serve with an ice cold Mexican beer like Corona, Pacifico, Dos Equis, Modelo, or Tecate; cilantro lime rice and black beans for a great meal!
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