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Yummm!
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2 lbs |
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boneless
country- style pork ribs or pork shoulder
(Boston Butt), cut into 1½-inch pieces |
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2 tsp |
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salt |
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2 tsp |
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ground black
pepper |
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2 tsp |
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dried
oregano (preferably Mexican) |
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½ large |
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onion, cut
into 4 pieces |
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1 large |
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avocado,
halved, pitted and sliced |
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fresh
cilantro & sliced red bell peppers |
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tortillas
(corn or flour) |
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green chile
salsa |
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1 |
Toss pork in bowl of
slow cooker with salt, pepper, and oregano to coat.
Place onion pieces atop pork. Cover slow cooker and cook
pork on low setting until meat is very tender and
falling apart, about 6 hours. |
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2 |
Using slotted spoon,
transfer pork to cutting board. Discard onion pieces.
Using fingers, shred pork; transfer carnitas to platter.
Place avocado slices, cilantro sprigs, and sliced red
bell peppers, if desired, alongside. Wrap corn or flour
tortillas in damp kitchen towel; microwave until warm,
about 1 minute. Serve carnitas with warm tortillas and
green salsa. |
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Servings: 4 |
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Cooking Tips |
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*If you need to leave the
slow cooker for longer than 6 hours, the pork will be just fine.
We left ours in the slow cooker for 10 hours and it was tender
as can be. |
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Recipe Source |
| Bon
Appetit |
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