TexMex Crockpot Carnitas
Sooooo they opened a Chipotle near me. You know what this means, right? Yeah, I basically have guacamole for blood. Seriously, what is IN that stuff? It surely can’t be legal. (It is. And stop calling me Shirley.)
I find their prices for the amount (and quality) of food you get totally reasonable. And I truly don’t think it would be cheaper to buy all the stuff and make it at home so I justify it way too often. However, last week my local supermarket had a full pork loin on sale so we bought the whole thing and butchered it into roasts and chops. I had a few defrosting for today and – not unlike any other day – had a craving for carnitas. So I decided to make them myself but add a little twist.
What if I added BBQ spices and some sweetener with some citrus juice to the Mexican flavors of the green chiies, lime, onions and tomatoes? I’ll tell you what. THIS IS WHAT!
Sorry if you watched that. For now you will have that song (and the dude’s perfectly triangular eyebrows) stuck in your head for days. (Pink, fluffy unicorns riding on rainbows….)(You’re welcome.) (What? It’s better than Wilson Phillips.)(HOLD ON FOR ONE MORE DAY.)
Seriously, they came out better than I thought they would. I served them in lettuce bowls with some cheddar cheese, fresh tomatoes and guacamole, which I’ve incidentally found out you can just buy large quantities of from Chipotle. Although they look at you crazy. WHATEVS. My husband and kids ate these on GMO-free corn tortillas and you can serve it with rice and refried beans if you’re not strict paleo and can tolerate those.
Recipe: Crockpot TexMex Carnitas
- 2-3 lbs pork (butt/shoulder works best)
- 1/4 c. diced yellow onions
- 1/4 c. diced green chiles (canned is okay)
- 1 tsp. fresh minced garlic
- 1 1/4 c. (1 small can) diced tomatoes
- 1 tbsp cumin
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp. salt
- 1 tbsp agave/honey
- 2 tsp. lime juice
- 2 tbsp. orange juice
- 1/2 c. barbecue sauce
- Place all ingredients in a crockpot on low 6-8 hours.
- About an hour prior to eating (if possible), shred the pork with a fork and stir.
- Serve in lettuce bowls/wraps.