Ryan’s Blog Posts
Capture the flavors of carnitas tacos in a leaner pork cut
Pork carnitas is a dish that has always had an important place in my heart. I remember fondly my youth in Southern California. After a long day playing on the beach or swimming in the pool with my cousins, we would gather – aunts, uncles, grandparents, and cousins – at our favorite Mexican restaurants. We had good times laughing together and swapping stories that I have heard a thousand times but never get old.
I miss those days of storytelling over carnitas tacos, a particular favorite for my family. Every time we get together, we still seek the many places in California that have incredible carnitas dishes but alas, it is difficult to come across now living in Wyoming. This has been one of the hardest meals to come across of the same quality. I set out to capture the taste and feeling of those meals in a way that was still healthy and full of flavor.
With this dish I strove to keep a juicy meat while creating some crispy textures that excite the tastebuds and intrigue the palate. Using lean tenderloins instead of the heavier fatty cuts, is a challenge; however, it cuts down on some unnecessary fat in your diet. Pair this with a bright salsa and zesty guacamole and your tastebuds will be having a fiesta all night long.
2 lbs. pork loin
1 quartered onion, root intact
2 quartered oranges
2-4 tsp tabasco
1 c. Chicken stock
- Place the pork loin in the crockpot.
- Add the onion and oranges. Add the Tabasco and stock.
- Let cook for 8 hours.
- Once meat is done pull it from the crockpot.
- Cut into 1-1.5 inch slabs and then shred.
- Place shredded meat in an even layer on a parchment paper lined baking tray.
- Broil for 4-5 minutes until you get a little crispy on the top.
- Place the shredded meat in a bowl and add several spoonfuls of the remaining liquid in the crockpot avoiding any solids.
- Toss well and serve with the fixings.