Coming home to the smell of braised carnitas cooking away in the crockpot is heaven, especially after a long day. The aroma of oregano, chile, and pork make it seem like I’ve been in the kitchen all day, where in reality, I’ve been at work daydreaming of tacos and beer.
I love my crockpot, and it hasn’t failed me yet. So far, I’ve made chilis, stews, braised pork and short ribs, and I’ve cooked an entire chicken one time which was neat. What I want to make are desserts like a cake or brownies. For some reason, I have this fear that something bad will happen if it doesn’t contain liquid. So I’ll experiment one of these weekends when I’m home.
I hope you enjoy making this easy recipe for braised carnitas tacos.
Beer-Braised Carnitas TacosPrint Recipe
- 1 tablespoon of oil
- 3 pounds of pork shoulder, bone-in
- Salt and pepper
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 1 teaspoon of chilli powder
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 12-ounce of beer or beef or chicken stock
- Toppings: cabbage, avocado, tomatoes, cilantro, cheese
- Heat oil in a skillet. Season the meat with salt and pepper. Cook the beef to the pan and brown on all sides. Set aside
- Add the onion and let it sweat for 5 to 8 minutes on low heat. Add the garlic and sauté until fragrant.
- Add the tomatoes and sauté for 2 minutes. Add the oregano, chilli powder, cayenne, cumin, and paprika.
- Place the beef on the bottom of the crockpot. Pour mixture on top and pour the beer.
- Cook on low heat for about 8 hours or cook on high for 4 hours.
- After 8 hours, pull the meat out of the mixture and, using 2 forks, break the pork apart and mince.
- Warm the tortillas in the oven using a cookie sheet at 300 degrees, or warm the tortillas using the stove burner.
- Add your favourite toppings on top and enjoy.