Simple Carnitas Tacos with Pickled Jalapenos and Onions

Anyone else love stringy pulled pork as much as me?!  Highly doubt it.  Mike is incredible when it comes to making BBQ pulled pork, but I can throw together some mean Carnitas Tacos with the same meat.  I originally was going to post my Quinoa Fried “Rice” this week, but I forgot to snap a pic!  That’s okay….it’s meat night here so this is very fitting that I post these yummy tacos today!

Boneless pork roast or shoulder can be found at any grocery store.  Mike will use Boston Butt for his BBQ and I usually ask behind the deli counter for a boneless pork roast.  This is an easy cut to throw into the crock pot for the day, forget about, and then it’s fall-apart tender.

photo 1 (15)

This recipe yields A LOT and you can do A LOT with the meat when it’s been cooked this way.  I usually get a 2-4 pound roast and we have the meat for a few days after.  It’s great to cook up if you know you’re going to have a hectic week and can’t spend hours in the kitchen.  I guarantee the carnivore in your home will LOVE these tacos!

photo 2 (15)

What You Will Need:

  • 2-4 pound roast (depends how many mouths you need to feed!)
  • 1 1/2 cans of beer
  • 1 teaspoon (of each) oregano, cumin, garlic powder, celery salt, pepper, red chili flakes
  • corn tortillas
  • 1 tablespoon of oil
  • 1/3 cup ACV
  • 1 cup water
  • 1 tablespoon of sugar
  • 1 red onion, thinly sliced
  • 3 jalapenos, cut horizontally
  • cheese to garnish
  • cilantro to garnish
  • sour cream to garnish
  • scallions to garnish

What You Will Need To Do:

  1. Rinse off your pork roast.  Heat oil in a large skillet on high heat and sear each side of the roast.
  2. Place the roast in the crock pot and place on LOW heat.
  3. Sprinkle your seasonings on the roast and turn it a few times to create somewhat of a dry rub.
  4. Add about half of your onion into the crock pot as well.
  5. Pour the can and a half of beer over the roast and cook on LOW for 6-8 hours.
  6. Prepare your pickled jalapenos and onions.  To do this, get a mason jar and add ACV, water, sugar, onions, and jalapenos and set at room temperature for AT LEAST an hour.  I leave mine out for the entire 6-8 hours.
  7. Remove and drain the pork and shred it with two forks all while preheating your oven to 375 degrees.
  8. Place your meat on a baking sheet and place in the oven for about 10 minutes.  This will crisp the edges and tops!  YUM! ***You could even place in the broiler for 5 minutes tops to create a similar effect.
  9. Place your meat, cheese, and toppings on top of a corn tortilla or chips!
  10. *****BONUS MEAL!  Use the left over meat the following evening on top of tortilla chips along with black beans, pickled veggies, corn, and cheese.  Bake at 375 degrees for 12 minutes and enjoy!!!

photo 3 (12)

Another easy meal that creates easy leftovers.  Hope you enjoy!  Check back Friday for the first beauty tip/hint/trick in SO LONG!  Happy Wednesday!

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