Food trucks are my newest fascination. How can someone – in very close quarters – make such incredible food? Quickly? While people stand there, waiting in line? Possibly in snow or pouring rain? Or suffocating heat? It is more than I can process….
There is a mexican food truck in our small town that serves some of the best carnitas and barbacoa. I have made it my mission to recreate those foods in order to save money, and avoid standing in line. It has taken some trial and error, but barbacoa can now be served at home. Carnitas are my next passion.
“What’s the difference?” you may ask . . . .
Barbacoa is a low-and-slow cooking method of any meat.
Carnitas is strictly pork — also cooked slowly, but then crisped up in either the oven or a skillet.
Both are easy. Both are delicious. Both should become regulars on your menu.
Buy pork loin or shoulder when it’s on sale and toss it in the freezer. Once the meat is thawed, cut it into fist-sized chunks — about 1 pound each. It is easiest to mix all the spices on a plate, then press them into all the surfaces of the meat.
Then put the pork in the crockpot along with the citrus peels and juices, and vegetables. Then walk away. Walk away for a long time.
It’s so pretty and colorful! Of course, it all cooks into aromatic and juicy amazingness. Your house will smell better than a food truck does!
Shredding the pork is easy with a potato masher, or pull it with two forks. At this point, some of the meat can be packaged and frozen for future meals. Before serving, put pork in a thin layer on a foil-lined baking sheet and broil for a couple minutes, or until meat begins to brown and get a little crispy on the edges.
Carnitas makes wonderful tacos, salads, and nachos. There is no reason to ever get bored with meat that is so incredibly flavorful and easy to make. Seriously! Make some today, and try to prove me wrong. 😄
Carnitas – Mexican Pulled Pork
Description
Easy crockpot meal with loads of flavour
Ingredients
6 pound pork loin
6–8 cloves garlic
3 onions
2 Tbsp chili powder
1 Tbsp salt
4 tsp cumin
4 tsp oregano
2 tsp black pepper
1 bay leaf
1 jalapeño
1 orange
1 lime
Instructions
Using a vegetable peeler, carefully peel the lime and orange, making sure the white pith is left behind. Then cut the fruit in half and squeeze out all the juice. Set aside.
Combine chili powder, cumin, oregano, salt and pepper. Cut pork into fist-sized pieces (approximately 1 pound each). Press seasoning into all sides of the pork. Peel and cut onions into chunks. Peel and cut garlic cloves. Cut jalapeño to remove ribs and seeds, and cut into pieces.
Layer seasoned pork, onion, garlic, jalapeño, lime and orange peel in the crockpot. Pour lime and orange juice alongside the meat (to not wash off seasoning), add bay leaf. Cook on low for 8 hours or high for 4 hours. Remove bay leaf.
Shred meat. Place on foil-lined baking sheet and broil for 3-5 minutes, or until lightly crispy. Serve in tacos, on nachos, on a salad, or straight off the pan.
Notes
Make ahead: Meat can be packaged and frozen for future use before the broiling step. This makes an easy meal for crazy nights — simply thaw and broil the pork.
