"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
Servings
Prep Time
12servings
15minutes
Cook Time
3.5hours
Servings
Prep Time
12servings
15minutes
Cook Time
3.5hours
Pork Carnitas Tacos
Print Recipe
"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
Heat the vegetable oil in a large Dutch oven over high heat.
Season the pork shoulder with salt and then place in Dutch oven.
Cook all sides until brown--about 10 minutes.
Add the onion, garlic, lime juice, spices and chicken broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 2.5 hours.
Preheat oven to 400 degrees F.
Transfer the pork to a large baking sheet, saving the juices. Drizzle the pork with some of the juices and lightly season with salt. Bake the pork in the oven until browned, about 30 minutes. Drizzle more juices on meat about every 10 minutes and use forks to shred the meat as it browns.
Serve on warmed tortillas with diced onion, fresh cilantro, salsa or any other favorite toppings.
Layer the bottom of slow-cooker with garlic and onions and add chicken broth.
Combine sugar, chili powder, salt, cumin, and cinnamon in small bowl.
Pat dry the pork with paper towel then rub spice mixture all over meat.
Place pork on top of garlic and onions. Cover and cook until pork is fork tender, approximately 6 to 8 hours on high, 8 to 10 hours on low.
Remove pork from slow-cooker and place on cutting board. Remove and discard bone. Pull pork apart with two forks, discarding any large pieces of fat.
Pour remaining slow-cooker liquid into a heatproof bowl through a strainer. Place solids back into slow cooker. Save liquid if desired.
Return pulled-pork to slow-cooker set on warm. If using barbeque sauce, combine with meat now. If not, use strained liquid, adding ¼ cup at a time until pork is just moistened.
Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.
Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray
Unroll the pizza dough onto a cutting board, and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together, and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Cover and refrigerate for up to 24 hours or bake, uncovered, for 25 minutes until golden brown. Enjoy!
This is the next tailgate crowd pleaser! Beer, bacon and cheese? Yes, please! If you’d rather not include beer in this soup, simply replace it with non-alcoholic beer, chicken or vegetable stock.
This is the next tailgate crowd pleaser! Beer, bacon and cheese? Yes, please! If you’d rather not include beer in this soup, simply replace it with non-alcoholic beer, chicken or vegetable stock.
In a saucepan (I mean the pan you’re going to cook the soup in), fry the Indiana Kitchen bacon until it’s crisp. Remove the Indiana Kitchen bacon from the pan and crumble it up into little bits. Set it aside for now.
Pour some of the excess fat from the pan, then add the onions, garlic and mushrooms. Over medium-high heat, saute them in the Indiana Kitchen bacon fat until the onions are soft and translucent and the mushrooms are limp.
Add the flour to the pan and stir, coating all your little shrooms, onions and garlic bits in flour.
Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
Add the pumpkin puree, shredded cheeses, most of the Indiana Kitchen bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
Pour into bowls and top with shredded cheese, the reserved Indiana Kitchen bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.
When I was in college, and after an excruciatingly long week of classes, my friends and I would mosey to our favorite local eatery and share a basket of jalapeno poppers. Those were the days! One of my college friends recently emailed me an updated recipe bringing bacon into the mix of cream-cheese deliciousness. Yes, please!
When I was in college, and after an excruciatingly long week of classes, my friends and I would mosey to our favorite local eatery and share a basket of jalapeno poppers. Those were the days! One of my college friends recently emailed me an updated recipe bringing bacon into the mix of cream-cheese deliciousness. Yes, please!
