Sounds Good #4 Southern Slow Cooking: Carnitas Tacos PART 2

Pork Butt, Celery, Oregano, Salsa, Kosher Salt, an Avocado, 

Pepper, Cilantro, Ham & Pork Stock

So we decided to just have the meat with rice instead of into tacos, this is what that whole 3# pork butt looks like after 12 HOURS in the crock pot. It literally just fell apart. It was a bit fatty/oily. If I was to make this again I would sear off the pork a little bit to try and cook off some of the fattiness.  But it turned out very tasty. 

Sounds Good #4 Southern Slow Cooking: Carnitas Tacos

You need a slow cooker to do this recipe. This recipe is from Bon Appetit April 2008 page 76. 

2# Boneless pork ribs, shoulder, or pork butt. Cut into 2 inch pieces

2 Teaspoons of salt

2 Teaspoons of pepper

2 Teaspoons of dried oregano

1/2 Onion cut into 4

1 Avocado halved, pitted, sliced

Cilantro sprigs

Sliced red bell peppers

Corn tortillas

Toss pork in bowl of slow cooker with salt, black pepper and dried oregano to coat. Place

quartered onion on top of pork. Cover slow cooker and cook on slow setting for about 6 hours or until meat starts to fall apart. 

Using a slotted spoon transfer pork to a plate and discard onion pieces. Shred pork meat. Cover tortillas in a damp kitchen towel and microwave until warm. Serve carnitas meat with tortillas and any other additions like rice, beans and/or tomatillo salsa or all of the above. 

Stay tuned for photos of this recipe, I'll be making this on my day off Thursday! Can't wait to try it out!