Redneck Girl Carnitas Tacos Recipes

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

REDNECK GIRL CARNITAS TACOS

Steps:

• The Meat - Carnitas:.
• Place all of the ingredients in "The Meat" section into a large pot. Add enough water to cover the meat. Cover with a lid and bring to a boil on high heat. Lower heat to a simmer and cook until meat is falling apart.
• Drain and discard any remaining garlic, cinnamon, peppercorns, and fat. Shred the pork and set aside.
• You can use the meat for tacos or anything else that takes shredded pork. This recipe makes a lot of food!
• The Tacos:.
• Make as many as you like! The ingredients are sized for 2 tacos and not exact by any means, so multiply and mix up as necessary.
• Place warm carnitas meat into a warmed fresh corn tortilla and add toppings.
• The key here is a nice fresh warn corn tortilla, warm carnitas, and fresh cold toppings in the tomato, onion, pepper, cilantro, and sour cream.
• Enjoy!

SLOW-COOKED CARNITAS TACOS

Steps:

• Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat.
• Placed onion atop pork.
• Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
• Using slotted spoon, transfer pork to cutting board.
• Discard onion pieces.
• Using fingers or fork, shred pork.
• Transfer carnitas to platter.
• Place avocado slices, cilantro sprigs, and sliced red bell pepper, if desired, alongside.
• Wrap corn tortillas in damp kitchen towel; microwave until warm, about one minute.
• Serve carnitas with warm tortillas and tomatillo salsa.

SLOW COOKER CARNITAS TACOS

Steps:

• Cut white rough and fat off shoulder.
• Rinse and dry shoulder.
• Mix salt, pepper, and cummin.
• Rub pork with salt, pepper, and cumin.
• Let sit overnite to marinade.
• Next morning, put in large slo-cooker on low. Cover with rotel.
• Cover and cook for 8 to 10 hours.
• DO NOT DRAIN JUICE.
• Try to transfer to plate. Remove bones and shred meat.
• If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker.
• _-_-_-_-_.
• Assemble tacos.
• Remove and drain meat as needed (1 at a time) for tacos with slotted spoon.
• Garnish with sour cream, salsa, and cilantro leaves.
• *****.
• Leftovers are great heated with BBQ sauce.