As a Mommy, there is nothing better than an easy meal with very few ingredients. Not only does this simplify the number of things we might forget (AKA as Mommy BRAIN) but ends up being cheaper, which is also a huge plus. I made these last night, although I recommend adding sour cream and black olives. Also, we used yellow corn tortillas rather than white because they are my favorite. ENJOY!
...ingredients...
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
La Victoria Green Taco Sauce or Tomatillo Salsa
...directions...
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 falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and green sauce or tomatillo salsa.
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