Slow Cooked Carnitas Tacos

These tacos are a perfect game day meal!  Easy for a busy week day meal (with tons of leftovers) or for a weekend crowd!  If you’ve followed me at all for any amount of time you’ll know that I love easy to prepare meals that take little prep during the crazy dinner hour with 3 kids.  Also, I do love my crockpot.  For this, you just place the ingredients in the crockpot early and let the pork slow-cook until you’re ready to eat.  My secret here is a can of enchilada sauce!  I like this simple street taco style. Add any additional toppings you like and your pot will serve a crowd! (Makes about 3 dozen street size tacos).

Ingredients

• 3-4 lbs pork roast
• 1 14 oz. can enchilada sauce
• 1 cup chicken broth
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp dried onion flakes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp oregano

To assemble tacos

Ingredients

• 36 small corn tortillas
• 1 large onion finely chopped
• 1/2 bunch of cilantro finely chopped
• limes cut into wedges (as many as you like)
• hot sauce
• jar of sliced jalapeños
• Crumbled fresh mexican cheese ie. cotija (optional)

Directions

1. Mix salt, garlic powder, onion flakes, chili powder, oregano, and cumin in a dish.
2. Rub onto pork roast and place roast in pot
3. Pour can of enchilada sauce around sides of pork along with chicken broth
4. Cook on high 5-6 hours or low 9-10 hours
5. About 30 min before serving shred pork in pot using 2 forks and let simmer a little longer
6. In a dish combine chopped onion and cilantro
7. To prepare tacos heat tortillas. For this you can either wrap all tortillas in foil together and heat in 350′ oven until warmed through or if preparing individual tacos you can heat a drizzle of olive oil in a skillet on the stove (my preference) You should be able to fit 3 small corn tortillas in the pan at once. cook for a minute or 2 then flip over and do the same on the other side.
8. To assemble tacos. Scoop shredded pork using either a slotted spoon or tongs so too much liquid doesn’t come with onto your heated tortilla.
9. Next top with chopped onion and cilantro mixture, jalapeños, a squeeze from a wedge of lime, salsa or hot sauce and a little lettuce!