In honor of National Taco day, I am bringing you a recipe for one of my favorite go-to meals. As some of you may know, I am a full-time working mama of 2. Getting meals on the table during the week is sometimes a challenge. When I know a week is going to be extra busy, I try to do a crockpot meal that will feed us for several days and can be versatile. THIS is that recipe. And, bonus, it’s healthy! This is another I got from my favorite “skinny” recipe source, SkinnyTaste. We usually start with Tacos and cilantro rice on the side or I will layer over tortilla chips and make nachos. You can also stick this inside of a quesadilla to mix it up a bit. Sometimes I will just put it on top of rice and make a “taco bowl”. It’s super versatile and very flavorful.
Step 1: Sprinkle salt and pepper all over the pork.
Step 2: Brown the pork in a pan over medium-high heat on all sides. Y’all, this step is so important when cooking things in a crockpot. It makes that nice crusty outside that you typically don’t get with slow cooking something in a crockpot.
Step 3: Allow it to cool a bit and cut small holes all over pork.Slice garlic.
Step 4: Insert the sliced garlic inside the holes as far as you can push them down.
Step 5: Mix together the cumin, adobo seasoning, sazon and oregano.
Step 6: Season the outside of the pork generously with the seasoning mixture. Sometimes I will do all these steps the night before. Anytime you have a rub or marinade on meat for long periods of time is a GOOOD THIINNG!
Step 7: Pour chicken broth into the crock pot and add the bay leaf and chipotle peppers.
Step 8: Add the pork, put on the lid and cook for 8 hours on low.
Step 9: Remove bay leaf and peppers (unless you want to leave the peppers in) and shred the pork right in the juices.
Step 10: Let cook for 15-30 additional minutes in the liquid.
You would never know these were healthy. They are so flavorful!! Hope you enjoy, too.
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