I’ve been sharing a lot of low-effort recipes lately, but this one might be the lowest effort one to date. I’ve tried quite a few different carnitas tacos recipes before, and a couple of them took half a day of prepping and a lot of stove watching. It’s a game of patience, after all. The pork needs enough time to break down and become really tender. The longer it cooks, the tender it gets.
The carnitas part couldn’t be easier, it’s the toppings that take up most of your time. I hosted a girls night this weekend, and wanted to keep things simple. We had a charcuterie board – there’s always a charcuterie board – and for the tacos, I made a simple salsa. Chopping the ingredients was the hardest part, but the good news is, there’s always store-bought options! For the salsa, I used 1 tomato, 1/2 an onion, 1/2 jalapeno, and chopped them very finely. Then I seasoned with salt and pepper, lots of lemon, and added a generous amount of chopped cilantro.
I also made quick pickled onions and the truth is, I usually eyeball them. For this one specifically, I did about 1/2 a red onion. Cut it into thin slices and add to a bowl. In a pot over medium heat, add about 1/3 cup water, 1/4 cup apple cider vinegar, salt, a drizzle of maple syrup, and some peppercorns. Bring it to a gentle simmer, then pour over the onion, making sure all the slices are submerged in the liquid. Do that first and let it sit while you prepare the salsa.
For the carnitas, I adapted this RecipeTin Eats recipe, making some minor changes. My version is a much smaller batch, and it’s a good option if you have a smaller cut or are serving less people. The important thing to remember it that you must get a fatty cut, like pork shoulder/ butt, so that it gets really juice, tender, and easy to shred. A different cut, like tenderloin, will be too dry.
I rarely use a slow cooker, and will seldom recommend it. Aside from cooking beans, I’m more of a masochist when it comes to cooking: I like choosing the long, hard road. Dumping ingredients into a slow cooker is great and easy, but the results – in a my personal opinion – are rarely worth it. I want texture, I want crispiness, I want the Maillard reaction!
But for carnitas tacos, a slow cooker is truly a game changer. You can neatly arrange all the ingredients into layers and go about your day. They’ll cook – immobile – for hours (this tiny piece of meat took all of 6 hours!!) and the flavors will develop and the meat will break down beautifully.
Finally, the step that will take your slow cooked pork to the next level: the Maillard reaction. I’m sorry to inform you, but you will have to dirty another pan. You must! Shred the pork and pan fry until brown crispy, adding all that juice accumulated in the slow cooker. It’s one of those simple things that make all the difference.
Because it’s so flavorful, then you have the acid from the salsa and pickled ones, you won’t need much more in terms of toppings, but for a more balanced product, I believe some guacamole or even sour cream would be great additions.
I cooked – fine, burned – my tortillas over an open flame, because 1) it’s easier and 2) it’s quicker. But if like my mom, you refuse to eat anything that’s been remotely charred, it’s safer to use a skillet, instead.
That’s all the tips I could think of. If you make these carnitas tacos and have any feedback you’d like to share, please let us know in the comments!
Carnitas Tacos
2-4
servings5
minutes6
hoursIngredients
600g pork shoulder
1/2 onion, sliced
1/2 jalapeno, sliced
3 cloves garlic, sliced
1 medium orange
salt (about 2 tsp)
black pepper
Directions
Using paper towels, dry the pork shoulder, rub all over with a generous amount of salt and pepper.
- Place the pork in a slow cooker (fat cap up), top with the sliced onion, jalapeño, garlic. Squeeze over the orange juice.
- Slow Cook on low for 6 hours, or until tender enough to shred. Remove from slow cooker and let cool slightly. Shred, using two forks.
- Directions Step
Roughly chop the onion, garlic, and jalapeno.
To crisp: Heat 1 tbsp of oil in a large non stick skillet over high heat. Spread shredded pork in the pan and chopped onions, then drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
- Remove pork from skillet. Repeat in batches (takes me 2 batches) – don’t crowd the pan.
Serve with salsa and pickled onions (see instructions above).
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