Friday, February 22, 2008

Friday Night Bites--Carnilupa or Chalitas?

A big shout out to Slacker Mama and Jenn for their Carnitas and Chalupa recipe suggestions. I took the two recipes, whirled them into one and got a coveted, "wow, this is outstanding!" from Sweet Pea Husband.

The whole family wolfed this one down. Enjoy!
Slow Cooker Carnilupa/Chalitas (aka Amazing Pork Tacos)

4-6 pound bone-in pork butt/shoulder
1 T olive oil
8 garlic cloves
2 onions
2 jalepenos
1 12 oz beer
1 t cumin
1 t oregano
1 t chili powder
1 t salt
1/2 t pepper

Score the fat side of the pork in a grid pattern, about 1/2 " deep. Heat a large fry pan on high and once hot, pour 1 T olive oil in the pan and place pork, fat side down to brown. Cook 4-5 minutes, flip and repeat. While the pork is cooking, slice the onions and jalepenos and put them in the bottom of your slow cooker.

Once the pork is seared on both sides, place the pork fat side up in the slow cooker on top of the onions and jalepenos. Gently insert the garlic cloves into the scored fat, pressing to make sure they stay inside. Sprinkle the top of the pork with the cumin, oregano, chili powder, salt and pepper and then pour the beer over the pork.

Cook on low for 10-12 hours, high 5-6 hours.

Once done, pull the pork out of the slow cooker and let cool for about 10 minutes. Shred the pork and serve in corn tortillas with your favorite toppings. We used pico de gallo, a little shredded cabbage, diced avocado, and fresh lime slices to sprinkle on top. But you can use whatever floats your boat!

3 comments:

Steel Magnolia said...

I'm still dreaming about the carnitas we had on Saturday. I served them with Barefoot Contessa guacamole, pico de gallo and sour cream and cheese. YUMMY!

Cindy said...

This sounds great! I've cooked carnitas by just rubbing salt and pepper on the roast and then putting on a rack in a roasting pan in the oven overnight on the lowest setting. It cooks really slowly, with much of the fat cooking off, leaving a brown crispy outside. And the smell is amazing! But it would surely be improved by cooking it this way with the seasonings you list. I love to make up a big batch and freeze some.

Thanks for visiting me at Figs! I'll make some pudding soon!

Anonymous said...

Yummy! We enjoyed the carnitas last night and BBQ pork sandwiches tonight!
Renee