
Très facile
Marcia Smart's Slow Cooker Carnitas Tacos
5 minutes
Préparation
360 minutes
Cuisson
135 kcal
Par portion
Ingrédients pour 1

1/2 liv.
Pork shoulder (bone-in)

1/4
Oignon jaune

facultatif
1/4
Feuille de laurier

1/4 cup
Pico de gallo

1/4 cup
Guacamole

1/8 bou.
Coriandre (frais)

facultatif
1/8 cup
Salsa verde

facultatif
1/8 cup
Pickled jalapeño peppers

2
Tortilla (maïs)

facultatif
1/8 cup
Crème aigre
Ustensiles
Mijoteuse, Couteau, Plaques de cuisson, Poêle
recette
- Étape 1
Peel, halve & thinly slice the onion. - Étape 2
Clean & roughly chop the cilantro. - Étape 3
Dry the pork with paper towels. Salt (about 2.5 tsp) & pepper it all over. In a large sauté pan over medium-high heat, heat the oil. Add the pork & sear it, rotating it to sear all sides until a crust forms, about 4 min per side; be sure to sear the ends as well. (To do this, it’s easiest to hold the pork with tongs to keep it in place.) - Étape 4
Transfer the pork to a slow cooker & top it with the onion & bay leaf. Cover & cook on low for about 6 hrs. - Étape 5
After 6 hrs, shred the pork with two forks. Remove & discard the bone (if using bone-in pork). Return the shredded pork to the slow cooker. Change the temperature setting to warm until you’re ready to serve. If the meat doesn’t fall apart, return it to the slow cooker & set on high for an additional 45-60 min before trying again. - Étape 6
Serve the shredded pork with taco fixings: warm tortillas, pico de gallo, guacamole, cilantro & more (ex. salsa verde, pickled jalapeño peppers & sour cream). Enjoy!
Astuce recette
If you’d like to crisp up the pork after shredding, spread it in a single layer on a sheet pan & place it under a preheated broiler until the edges get caramelized & crispy.