Lately I have been finding myself with some intense cravings for Mexican food. This may have something to do with the fact that 2 weeks from today I will be marrying my favourite person on a beach in the Mayan Riviera, or it may be because I really love Mexican food. Maybe a little bit of both.
That's right! On January 8th we are leaving this cold and snowy weather with 45 of our family and friends to hang out in sunny and warm Mexico, and are throwing a wedding in there as well! We will be gone for two wonderful weeks, so the activity on this dear blog of mine will be a bit slower than usual. I hope you can forgive me :)
This was us in Mexico in January 2010, a few days after we had gotten engaged :)
This recipe for carnitas comes from tastykitchen.com, and it was absolutely amazing! Even better, it was incredibly simple to make and requires a small list of ingredients. This had so much flavour, the leftovers were gone in record time. This recipe makes about 6 servings.
I hope everyone had an absolutely amazing Christmas! We had a wonderful time with some friends up North this year. I think I am still full. It may have to do with the fact that there was ham, and scalloped potatoes, and brussels sprouts, and salad, and carrots, and stuffing, and gravy, and homemade apple pie, and homemade blueberry peach pie, and and and, it was wonderful.
- 3 pounds boneless pork shoulder, fat trimmed and cut into cubes
- Juice of 1 orange
- Juice of 1 lime
- 7 cloves of garlic, peeled and left whole
- 1 tbsp salt
- 1 tbsp cumin
- 1/4 up beef or chicken stock
- 1 bottle mexican beer, to deglaze the pan (optional)
- 2 tbsp olive oil
- Combine all ingredients together in a slow cooker (except the beer and olive oil) and stir
- Make sure the pork is spread out on the bottom of the slow cooker, and cook for 8 hours on low (or about 4 hours on high)
- After the pork is done cooking, remove from the juices and shred with a fork
- Heat up a pan on the stove with 1 tbsp of olive oil, and place half of the pork in the pan
- Cook until some of the pork is crispy (this adds a delicious texture), and deglaze with some of the beer (about 1/4 of a cup)
- Cook until the beer is evaporated, then repeat with the other half of the pork and remaining olive oil
- Serve in tortillas with avocado, chopped green onions, fresh lime wedges, and whatever other fixings you like