What the heck - we’re killing time…I’m going to start it off with a fabulous Pork Carnitas recipe that I adapted from a Pinterest post (Crockpot Carnitas by Jillee) - It’s easy, freezes beautifully, is gluten free, low-cal, very filling…yadda, yadda, yadda. And you can freeze it to have meals ready in an instant - giving you time for more lasering.
Pork Crockpot Carnitas
Lipped cookie sheet covered with foil, sprayed with cooking spray
3 lb Pork Tenderloins (makes it leaner than the butt)
1/4 tsp. garlic powder
1 teaspoon ground cumin (optional - and I’m allergic so i leave it out)
1 tsp. dried parsley
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
juice of 2 limes (or oranges)
1 tsp orange zest (fresh)
1/2 cup orange juice
12-14 ounce can Dr. Pepper
small bottle Bar-B-Q sauce
soft corn tortillas
Throw everything in the crock pot except the BBQ sauce and cook on low for about 6-8 hours, or until tender. (Really, you can’t overcook it - the longer it goes the more it breaks down.)
Since the meat I use is a lot leaner than the pork butt she recommends using, you might be better off using low heat to cook it.
Remove the pork when done and shred it with a couple of forks. At this point, you can freeze packets of the shredded meat, with enough of the liquid to cover it, and it will be ready to go the next time you want to serve.
For the portion that you want to eat - mix a small quantity of BBQ sauce with water (or the juices from the pot) to thin it a little. Spread the pork out on the foil lined (sprayed) tray, drizzle the sweetened juice all over, and broil it to crisp up the meat and make a terrific blackened, chewy, moist carnitas. Serve in corn tortillas with some shredded lettuce and sour cream.
Since I don’t have a pic handy, I’ll send you to her recipe…(Check out her recipe too - it’s a knock-out!)
Wouldn’t it be cool to just laser them up when you’re ready for a taco?