Crock Pot Carnitas and Southwest Broccoli Slaw



Here is another installment to the Plaid and Paisley Originals!

Let’s face it we all love a night off from cooking but we hate the guilt of getting take out for our families.  Crock pot recipes were invented for this very reason. You can rub the meat and sear it first thing in the morning and let that baby slow cook all day while you are at work.  You will be welcomed home to the most amazing scent of cooking meat and spices all melding together!

Tell me you don’t want to dive right in and start to chow down?  True to it’s name and it’s flavor combination you are looking at the easiest way to make Carnitas.  Traditionally Carnitas take all day on the stove top cooking and cooking and rendering and rendering.  This little trick with the crock pot takes all the work out and you don’t have to keep skimming all that yucky foam off that your get when you cook pork.  Once you take the meat out of the pot and it all just tears apart so easy leaving you with tender juicy seasoned meat.  A quick pop in the broiler and you have that perfect crispy texture that Carnitas are famous for!  The best accompaniment to these tacos is a fresh and tangy Broccoli Slaw.

This slaw is tangy and spicy and just a little bit sweet.  A true spin on the classic picnic cole slaw.  This is made with broccoli and carrots.  You can buy the broccoli slaw already julienned and ready to season.  Then you have the same spices that you season the meat with some lime juice and the easiest part…. Ranch Salad dressing.   This slaw is great on it’s own but even better when place in the taco with the carnitas.

I hope that you have a Fun and Safe Cinco de Mayo this year! Along with all the fun Margarita’s you drink it would be great to have this no fuss meal for everyone!

Crock Pot Carnitas and Southwest Broccoli Slaw

Crock Pot Carnitas and Southwest Broccoli Slaw

This is a Plaid and Paisley Original Recipe

Ingredients

  • For the Meat
  • 1-3 lbs pork shoulder roast
  • 1 tbs of each salt, cumin, chili powder
  • 1 tsp of each black pepper, onion powder, and garlic powder
  • 1 onion quartered
  • 1 12 oz bottle of light beer like a Corona
  • 1 cup water
  • 15-20 corn or flour tortillas
  • for the slaw:
  • 1 package of raw broccoli slaw
  • 1 tsp of cumin and chili powder
  • juice of one lime
  • 1/2 cup ranch salad dressing

Instructions

  • in a small prep bowl mix all the seasoning together for the meat
  • rub the meat generously with the seasoning mixture
  • in a skillet over medium high to high heat sear all side of the pork roast giving a nice caramel color
  • remove from the heat and let rest
  • place the quartered onion in the bottom of your Crock Pot. {this will act as a bed for the meat}
  • place meat on the onions
  • pour in the Corona or any light beer and the water
  • place the lid on and cook on low for 6-8 hours and high for 3-4 hours
  • when done the meat will just fall to pieces
  • place the shredded meat on a large jelly roll pan and broil for 5-6 min to crisp up
  • I like to place my tortilla's right on the gas burner on low to warm and char them
  • For the Slaw:
  • mix the slaw and cumin and chili powder in a bowl
  • add the lime juice and the Ranch Dressing and mix to combine
  • you can make this the night before so it can chill and the flavors combine with the pork is cooking
  • Enjoy!
http://www.pandpkitchen.com/crock-pot-carnitas-and-southwest-broccoli-slaw/

Here are some other recipes you may enjoy

Federale Potato Casserole A spice Treat for the whole family

Chicken Fajita Enchiladas

 

 

 

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