Categories: Hispanic, pork

Ingredients

• 2 lbs pork shoulder, Boston butt or picnic, cut into 1 1/2-inch pieces
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp dried oregano
• 1/2 large onion, cut into 4 pieces
• 1 avocado, halved, pitted, sliced
• Fresh cilantro sprigs
• Sliced red bell peppers (optional)

Directions

1. Toss pork in bowl of slow cooker with salt, black pepper and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and failing apart, about 6 hours.

2. Transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork. Transfer carnitas to platter. Place avocado slices, cilantro springs and sliced red bell peppers, if desired, alongside.

3. Wrap tortillas in damp kitchen towel. Microwave until warm, about 1 minute. Serve carnitas with warm tortillas.

Email to a friend | Print this recipe | Back