Tacos With Carnitas And Avocado Butter Food

THE BEST CARNITAS TACOS (PULLED PORK TACOS!)

Steps:

• Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
• In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
• Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

SUPER TASTY CARNITAS TACOS

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
• Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
• Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
• Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
• Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
• Place the shredded pork on a baking sheet.
• Pour 1 cup of the reserved slow cooker liquid over the pork to season.
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
• Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.

CARNITAS WALKING TACOS

Steps:

• Place the pork shoulder, garlic, bay leaves, large chunks of onion, ancho chile powder, cumin, cloves, orange juice, lime juice, 1 tablespoon salt, a generous amount of black pepper and 1/2 cup water in the bowl of a 6-quart slow cooker. Cover and cook until the meat is tender and can easily be shredded with a fork, 4 hours on high or 6 hours on low.
• Remove the pork to a large bowl and use two forks to shred. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork and 1/2 cup of the cooking liquid and cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and dark brown, about 15 minutes. Remove to a plate and repeat with the remaining oil, pork and 1/2 cup cooking liquid (discard the remaining liquid), another 15 minutes.
• Open the tortilla chip bags and crush a few of the chips. Gently roll down the tops of the bags about a third of the way. Fill the bags with some dollops of sour cream, then pork, then garnish with the finely chopped onions, radishes, cilantro and a few dashes of hot sauce. Serve with the lime wedges.
• In a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

TACOS WITH CARNITAS AND AVOCADO BUTTER

Steps:

• To make carnitas, remove skin along top of pork belly and the layer of fat underneath. Cut meat into small cubes, and salt and pepper it. Allow to stand for about an hour.
• Heat oven to 300 degrees. Place pork on a mesh rack in a roasting pan. Roast until cubes turn lightly crisp, about 1 1/2 hours.
• As pork roasts, prepare avocado butter. In a bowl, mash avocados. Add oil, and salt and pepper to taste. Mince the bell pepper or serrano chili (for a spicier result), and add to avocado. Add lemon juice. Blend well, cover and refrigerate.
• Chop cilantro and place in a small bowl. Chop onion and place in another small bowl.
• When the carnitas are ready, remove from oven and set aside. Warm tortillas over low heat on a griddle. Spread each tortilla with avocado butter and add a generous portion of carnitas. Serve, passing the diners the bowls of cilantro and onions.