You know by now that I love me some tortillas. With butter. With beans and cheese. With eggs and bacon. With.. carnitas!
What are carnitas, you ask? Well, traditionally, it’s roasted or sauted pork. A lot of times, I’ve had it as ‘pulled’ pork. In fact, Qdoba, a popular burrito chain, does their carnitas burrito this way.
My version of carnitas is Carne G inspired with a desperate need to use up a bunch of pork loin to make room in the freezer. But don’t let that deter you. OMG was it tasty.
I made this last night for some friends, and it went down really well. Unfortunately, I have no photos because the camera is dead. One of the hazards of moving and not entirely unpacking – I’ve got no clue where the darn charger is. Luckily, the method is pretty much the same as Carne G, so you could happily follow those step by step photos.
Let me know how you like it!
This meal was a complete experiment, so the recipe is approximate. Feel free to adjust to fit your family. I fed 5 adults, with enough left over for approximately 2 more meals for 2 people at 2 tacos each.
4 lbs pork loin steak (bought from costco in bulk), chopped into bite size
1 red pepper, deseeded and chopped
1 onion, chopped
2 jalapenos, deseeded and chopped
3 cloves of garlic, minced
1/4 cup beer or chicken stock
2 cans of golden cream of mushroom soup
2 1/2 palmfuls of cumin
1 palmful kosher salt
pepper to taste
1 1/2 cups frozen corn
1 large can diced potatoes, drained
Spray large slow cooker with cooking spray. Toss pork, red pepper, onion,garlic, beer, soup, cumin, salt and pepper in slow cooker on high. Allow to cook for 2-3 hours. Add corn and potatoes. Allow to cook as long as you want on low from that point.
If it appears too greasy, place a couple of lettuce leaves in the stew for an hour or so, then remove. I had to thicken the stew with a fair bit of cornstarch because I wanted it to be hardy for going in
tacos, but it’s not necessary.