Hello, Taco Tuesday! Tuesday is my favorite day of the week, because no matter how bad I’ve been at meal planning, I know that Tuesdays are for tacos! Just a few weeks ago, I made these scrumptious pork carnitas, and stuffed them inside of corn tortillas. So. Much. Yum!
After marinating over night, I let a pork shoulder cook in the crock pot all day. A quick shred in the stand mixer, and some broiling in the oven, and these tasty morsels were ready to go! Let me tell you, there is nothing that I love more than barely having to put any effort into a meal that has plenty of flavor.
To add a fresh kick to these pork carnitas, and most Taco Tuesday, I like to mix up a quick pico de gallo. My lovely husband got me a food processor for Christmas, so after pulsing a bit of cilantro and lime juice, I add the slicing attachment, and get the vegetables in there. Mix in a pinch of salt, and it’s the perfect topping to your tacos.
- 1 large Orange
- 1 large Lemon
- 1 large Lime
- 1 TBS Olive Oil
- 6 Garlic cloves
- 1/4 cup fresh Cilantro
- 1 tsp Salt
- 3 pound pork butt/shoulder
- In a small food processor or with an immersion blender, combine the juice from the orange, lemon, lime, olive oil, garlic, cilantro, and salt until the pieces are minced.
- Place your pork shoulder in an extra large Ziplock, and pour the the marinade over. Make sure to rub the marinade all over, then allow the shoulder to marinate over night.
- To cook your pork shoulder, transfer it from the plastic bag to your crock pot. Pour any remaining marinade over the pork shoulder, and cook on low for 8-10 hours.
- Remove cooked pork shoulder from crock pot, and shred into larger chunks.
- On a baking sheet, arrange the shredded pork in a single layer. Ladle a little bit of juice over the shredded meat, then broil, until slightly browned (about 10 minutes).
- Serve up in your favorite tortillas with your favorite toppings!