Thursday, September 16, 2010

Pork Carnitas

Wednesday's Dinner. I also think this meat would be delicious on corn tortillas with just the onion and cilantro. Yummy!

1 boneless pork shoulder or loin roast (2-3 lbs.) trimmed and cut into 3-inch cubes
1/2 cup lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
12 flour tortillas, warmed
2 cups shredded cheddar or Monterey Jack cheese
2 medium avocados, peeled and diced
2 medium tomatoes, diced
1 medium onion, diced
shredded lettuces
minced fresh cilantro, optional

In a slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is very tender.

Shred pork with a fork. Spoon about 1/3 cup of filling down the center of each tortilla; top with cheese, avocados, tomatoes, onion, lettuce and cilantro if desired. Fold in bottom and side of tortilla. Serve with salsa.

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