I’m so grateful to have married into a big Mexican family. Not only do I have the love of so many new relatives, but I have access to the best Mexican food in southern California!
This recipe came from my husband’s mom as a modified form of carnitas. Modified meaning quicker and easier prep! They are super moist and delicious because they simmer all day in that magical appliance called a crock pot.
You will need:
– 4-5 lbs of pork shoulder
– Juice of 2 oranges
– Juice of 2 lemons
– 2 tablespoons of minced garlic
– 2 tablespoons of salt
– 2 teaspoons of pepper
– 4 bay leaves
– 1/4 cup of water
– 1 onion
– 1 bunch of cilantro (for garnish)
– 4-6 limes (for garnish)
– Corn tortillas
Cut your pork into two or three chunks and strip off any thick layers of fat. It just needs to fit in the crock pot, it doesn’t need to look fancy. I keep the bone in to add extra flavor to the dish. Cut one onion into two halves. Slice one onion half into large chunks and toss into the crock pot with the meat. Mince the other onion half to garnish your tacos.
Mix all other ingredients (except bay leaves) in a small bowl and pour over meat in the crockpot. Add bay leaves, and cook for 4 hours on high, or 6-8 on low.
Use tongs to remove meat from the crockpot and shred with two forks. Meat will be super hot, so handle it carefully. The meat should be extremely tender and fall away from the bone with ease.
Put shredded meat back into the crockpot juices and start warming your tortillas on a skillet or open flame. Slice a few limes and chop up some cilantro. Use tongs to put meat onto warm corn tortillas. Top with onions, cilantro, and a squeeze of lime juice.
I hope you love this recipe as much as I do! It is in my weekly routine because it is so quick, easy, and delicious. I can make this dinner for as little as $12 and it feeds 6-8 people with plenty left over.
Enjoy this recipe and stay tuned for more in our series of authentic Mexican food!
Written by: Cate Rosales