Crock Pot Carnitas Tacos. Super crispy and juicy with no added lard! Way easier to make in the crock pot and delicious with quick pickled onions, jalapenos, and chipotle cream. My boyfriend is crazy about them!
INGREDIENTS
FOR THE QUICK PICKLED ONIONS AND JALAPENOS:
3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt
FOR THE CHIPOTLE CREAM:
2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice
FOR THE CARNITAS:
1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3″ chunks
1 tablespoon oil
12 oz beer
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
FOR THE TACOS:
12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping
INSTRUCTIONS
Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste– add more adobo sauce if you like yours spicier, or more sour cream if you’d like to tame the heat. Cover and refrigerate.
In a large skillet over high heat, heat the oil. When hot, 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 in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
Full Reading: https://hostthetoast.com/crock-pot-carnita-tacos-chipotle-cream/
INGREDIENTS
FOR THE QUICK PICKLED ONIONS AND JALAPENOS:
3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt
FOR THE CHIPOTLE CREAM:
2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice
FOR THE CARNITAS:
1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3″ chunks
1 tablespoon oil
12 oz beer
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
FOR THE TACOS:
12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping
INSTRUCTIONS
Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste– add more adobo sauce if you like yours spicier, or more sour cream if you’d like to tame the heat. Cover and refrigerate.
In a large skillet over high heat, heat the oil. When hot, 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 in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
Full Reading: https://hostthetoast.com/crock-pot-carnita-tacos-chipotle-cream/
