Carnita is a dish of Mexican cuisine that means small meat. Crock-pot pork is a delicious, make ahead dish that is perfect for shredding and creating small meat. These juicy carnita tacos are served in a corn tortilla then topped with shredded cheese, lettuce, sour cream, salsa, and avocado!
2-3 pound pork shoulder roast
1 medium onion
3-5 cloves garlic
Salt and pepper to taste
1/2-2 teaspoons Italian seasoning
Jalapeno or chili peppers, seeded, sliced
Avocado, peeled, pitted, sliced
Spray the crock-pot with non-stick spray (or use slow cooker liners). Place roast in crock-pot; peel and quarter onion; peel garlic cloves; place garlic and onion on top meat. Cover and cook on high 1 hour, reduce heat to low and continue to cook 6-8 hours or until meat falls off bone.
Discard garlic and onion. Remove meat from crock-pot, remove bone and shred meat by pulling part with forks. Season meat juices to taste with salt, pepper, Italian seasoning (or other seasonings of choice); return meat to juices.
Serve with shredded pork in warm tortillas with shredded cheese, lettuce, peppers, tomatoes, sour cream, etc.
Crock Pot Cooking Tips
1. Use a less lean, bone-in cut of meat (fat & bone provide flavor which can be removed later) shoulder, butt, chuck roast, etc
2. Add seasoning at the end of cooking (less salt is needed; long cooking times drain herbs of their flavor)
3. Cook meats with onion and fresh garlic cloves placed on top of meat
4. Food should touch sides of crock-pot and other pieces of food
5. Fill crock pot at least 1/2 full – preferable 3/4 full
6. Don’t peak – every time the lid is lifted it allows steam and heat to escape, which will increase cooking time by 15-30 minutes
7. To ease clean up - Fill crock-pot with hot water immediately after removing food. Spray inside of crock-pot with non-stick spray. Or use slow cooker liners