Pork Carnitas
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Who regularly schedules Taco Tuesday in their house? We do! It is a favorite around here. And to keep it exciting, we chose Pork Carnitas to have in our tacos! Usually we just do the whole ground beef with taco seasonings. Or grilled chicken with the same. But to really get fancy, some Pork Carnitas were in order.
This recipe couldn't be easier. Seriously. I used my recipe for Green Chili Pork, but just used the pork as the only ingredient. Yup. Pork into the crockpot, cook a long time, shred, season with some salt and pepper. Done.
The only other things to consider were toppings, or accompaniments, and the delivery vehicle – soft or hard shell? Again, keeping it simple with the toppings we had sour cream, lettuce, cheese, and some pico de gallo. But the delivery method? This is where we chose to get fancy yet again. We made our own flour tortillas! Sooooooooo good!
Are you ready to put this deliciousness on your kitchen table tonight? Well, it will have to be tomorrow because you need to cook the pork first.
Pork Carnitas Recipe
Pork Carnitas and Homemade Tortillas
Ingredients
For the Carnitas
- 1 7- pound bone in pork butt or shoulder
- Salt and Pepper to taste
For the Flour Tortillas (makes about 6)
- 1 1/2 cups flour plus more as needed
- 1/4 teaspoon salt
- 2 Tablespoons pastured lard butter, or Organic Vegetable Shortening
- About 1/2 cup warm water plus more if you need it
Instructions
For the Carnitas
- Place your pork roast into your crock pot and cook on low for 10-12 hours.
- Shred the meat and season with salt and pepper to your liking.
- To make it EXTRA fancy, crisp it up in skillet before serving in your tacos!
For the tortillas
- Combine the flour and salt in a food processor. Pulse in the fat.
- Add the water slowly, with the machine running, until the dough forms a ball.
- Knead on a lightly floured surface, adding flour as necessary, until the dough is quite smooth and elastic.
- Wrap the dough and let it sit, at room temperature until you are ready to make your tortillas. If it is going to be a while, refrigerate the dough.
- Allow the dough to come to room temperature and divide it into 6 pieces. Using a tortilla press, press the dough into tortillas! If you do not have a tortilla press, roll out the pieces on a lightly floured surface, into an 8 inch circle.
- Heat a large cast iron skillet, or griddle over medium heat. One at a time, cook the tortillas until brown spots begin to appear. Flip and cook the other side. About 4 or 5 minutes per tortilla.
- Keep warm in tin foil until you are ready to eat!
Notes
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