Until recently I thought tacos were “tortilla, meat, and cheese” just like the old SNL skit...and by meat, I thought it always meant ground beef! Well, I’ve found out that you can make a taco out of practically anything at all! Here’s my adventure into carnitas tacos:
Pulled Pork Tacos (AKA: Carnitas!) with Pickled Radishes, Pickled Carrots and other Delicious Stuff
3-5 pound pork roast
1 medium onion, sliced
2 limes, juiced
10 garlic cloves, smashed
2 sprigs of fresh rosemary
2 fresh bay leaves
2 teaspoons cumin
1 package flour tortillas
Grated cheese
Sliced avacados
Shredded lettuce or cabbage
Chopped tomatoes
Salsa or pico de gallo
Fresh sliced jalapenos
Pickled radishes and/or carrots
Place the pork in a crockpot set to high.
Add the onion, lime juice, garlic, herbs and spices.
Cover and cook for 6 hours.
Remove the meat from the crockpot - it will fall apart - and shred with 2 forks.
Strain the juice that is in the crockpot into a small saucepan and cook over medium low heat until it thickens slightly. Set aside to put on the tacos.
Pickled Radishes and/or Pickled Carrots
2 cups of thinly sliced radishes (I slice them on a madoline) and/or 2 cups of shredded carrots
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon mustard seeds
4 dried chilies
1 teaspoon salt
1 cup fire cider (see previous post for fire cider directions, June 4th) or apple cider vinegar
½ cup water
In a small saucepan mix everything, except the radishes or carrots, and heat to boiling.
Boil for about 2 minutes to allow all the flavors to come together.
Turn off the heat and allow the pickling mixture to cool slightly.
Divide the pickling mixture into two bowls. In one bowl add the radishes, in the other bowl add the carrots.
Cover and refrigerate until ready to use.
Assembling the tacos:
Wrap the tortillas in foil and warm them in the oven. About 10 minutes in a preheated 350 degree oven.
Top each warm tortilla with some of the pulled pork, a drizzle of the thickened roast juice, and any of the toppings you like!
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