After more than two and a half years, I'm back! I know you are saying to yourself, "I didn't even notice you were gone". Two and half years seems to have flown by and as I'm sure is true with everyone, a lot of things have happened. The main reason Crockpot Daddy has been on a 32-month hiatus was that I started and finished my Master's degree. Along the way, we also had another kid, Delaney, sold our 118-year-old house, bought a 65-year-old house, and have subsequently been renovating it ever since. I also took a different job (not teaching HS math) and moved buildings. My new positions are K-12 Technology Facilitator and Middle School Athletic Director.
After some ridicule from colleagues (I'm talking to you Emily Foley), I am hopping back on the recipe creation wagon! If you like tacos, especially when they are full of fall apart tender pork, this one is for you. The best part is you customize them to your liking with your favorite taco toppers. Cheese, avocado, salsa, guacamole, lettuce, ...
I hope you enjoy these delicious chunks of pork. Crockpot Daddy is back (for now at least)!
1 Boneless Pork Butt (Shoulder) Roast (3-5 lbs)
1 medium Yellow Onion (diced)
4 cloves garlic (peeled and diced)
1 can diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Suggested Taco Fixin's
Small tortillas (Flour or Corn)
Cheese (See below)
Avocado (Turn it into Guacamole if you're inspired)
Salsa
Lettuce
Diced Onion
Radish
Cilantro
Sour Cream
Queso Fresco (A mild crumbly white cheese. You can get it in most supermarkets, including ALDI)
Alright, here we go.
Cut the pork shoulder into small chunks. You might want to trim off any excessive flaps/slabs of fat. You can see that the pork is nicely marbled (veined with fat). That is going to make the pork super moist, tender, and fall apart tender.
I would suggest cutting the pork butt into chunks about the size of the palm of your hand. In case you were wondering, I have normal to small size hands despite my abnormally large body.
Add the diced pork chunks, diced onion, diced garlic, and green chiles to the crockpot.
Add the spices (cumin, chili powder, oregano, salt, black pepper, and cayenne) to the crockpot and stir until all of the pork and onion mixture is coated. DO NOT ADD ANY LIQUID. I repeat DO NOT ADD LIQUID. The pork has enough fat and will baste/braise itself. Plus, we don't want the pork submerged so that it will caramelize and form a semi "bark" on the outside.
Cook on LOW for 5-6 hours. As you can see above, there will be plenty of liquid when the carnitas are done.
Ideally, the pork chunks will still be intact (just barely).
The carnitas should fall apart with the slightest touch of a fork (or your fingers). Now it's time to assemble your taco. Get creative and do your best! As you can see below, my kids each have their own unique way of assembling and eating their tacos.
After some ridicule from colleagues (I'm talking to you Emily Foley), I am hopping back on the recipe creation wagon! If you like tacos, especially when they are full of fall apart tender pork, this one is for you. The best part is you customize them to your liking with your favorite taco toppers. Cheese, avocado, salsa, guacamole, lettuce, ...
I hope you enjoy these delicious chunks of pork. Crockpot Daddy is back (for now at least)!
Ingredients
1 medium Yellow Onion (diced)
4 cloves garlic (peeled and diced)
1 can diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Suggested Taco Fixin's
Small tortillas (Flour or Corn)
Cheese (See below)
Avocado (Turn it into Guacamole if you're inspired)
Salsa
Lettuce
Diced Onion
Radish
Cilantro
Sour Cream
Queso Fresco (A mild crumbly white cheese. You can get it in most supermarkets, including ALDI)
Alright, here we go.
Cut the pork shoulder into small chunks. You might want to trim off any excessive flaps/slabs of fat. You can see that the pork is nicely marbled (veined with fat). That is going to make the pork super moist, tender, and fall apart tender.
I would suggest cutting the pork butt into chunks about the size of the palm of your hand. In case you were wondering, I have normal to small size hands despite my abnormally large body.
Add the diced pork chunks, diced onion, diced garlic, and green chiles to the crockpot.
Add the spices (cumin, chili powder, oregano, salt, black pepper, and cayenne) to the crockpot and stir until all of the pork and onion mixture is coated. DO NOT ADD ANY LIQUID. I repeat DO NOT ADD LIQUID. The pork has enough fat and will baste/braise itself. Plus, we don't want the pork submerged so that it will caramelize and form a semi "bark" on the outside.
Cook on LOW for 5-6 hours. As you can see above, there will be plenty of liquid when the carnitas are done.
Ideally, the pork chunks will still be intact (just barely).
The carnitas should fall apart with the slightest touch of a fork (or your fingers). Now it's time to assemble your taco. Get creative and do your best! As you can see below, my kids each have their own unique way of assembling and eating their tacos.
Delaney like her tacos "deconstructed".
Harrison likes his rolled and pinned with toothpicks.
Graham likes his fully loaded.
I like mine with queso fresco, guac, salsa, and diced onion.
However you decide to top yours, I hope you enjoy it!
