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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Carnitas Tacos Recipe

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This recipe for Pork Carnitas Tacos is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds pork shoulder (also known as 'pork butt')
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper

For tacos and toppings
corn tortillas
cilantro, diced onions, lime wedges, avocados
Directions:
Directions:
Cut the pork shoulder into large 4-inch chunks, removing any excess fat. Place them in the slow cooker. (I usually do not cut in 4-inch chucks)
Add all the other ingredients to the slow cooker and mix thoroughly to coat the meat with all the herbs and spices.
Cover and cook on high for 4 hours. When tender, shred the meat by pulling it apart with a fork.
Serve pork carnitas on warm corn tortillas and top with onions, cilantro, lime juice and any other toppings you desire.

 

 

 

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