Carnitas
Carnitas are delicious and I love letting the meat cook in the crockpot all day because it makes it so tender and shred-able.
Cook Time
Prep Time:
10 minutes
Cook Time:
8 hours (crockpot time)
Total Time:
8 hours and 10 minutes
Ingredients
1 lb pork shoulder
Pork rub: 1 tbs salt, 2 tsp cumin, 3 tbs minced garlic, 2 tsp thyme, 2 tsp chili powder, 2 tsp coriander, 2 tsp ground ginger
Pork marinade: 1/2 cup apple cider vinegar, 1 tbs mustard, 2 tbs worcestershire sauce, 1/2 cup beef broth, 2 tbs brown sugar
3 tbs olive oil
1/4 cup taco seasoning
2/3 cup water
1/2 orange, juiced
1 lime, juiced
1 tsp cumin
1 tbs minced garlic
2 cups mozzarella cheese
1 cup sour cream
1 radish, sliced
shredded lettuce
8 tostada shells
Recipe
- Mix rub ingredients into one small bowl and dab it onto the pork shoulder making sure to coat the whole thing.
- Drizzle olive oil in the bottom of the crockpot and set the pork with rub into the pot.
- Mix the pork marinade in a cup and pour it over the pork. Put the lid on and set it on low for 7 hours.
- Once the 7 hours are up, take the pork out and shred it using two forks.
- In a skillet, add 1 tbs of oil and then add the shredded pork to the skillet.
- Once it starts to sizzle, add in taco seasoning, water, orange juice, lime juice, cumin and garlic. Stir, stir, stir!
- Let this cook until the ends get a little dark and crispy.
- Set the tostadas out, spread sour cream over each tostada, add pork, sprinkle with cheese, radish and lettuce.
