Slow-Cooked Tender Carnitas
While I have a large portion of English, Dutch and Italian heritage — I love Mexican food. My birthday is on Cinco de Mayo and each growing up my mom would throw me the ultimate fiesta complete with piñata and a variety of homemade Mexican food. To this day, the smell of roasting chilies reminds me of my mother. I remember for my fifth birthday she made chili verde, one of my favorite Mexican dishes, and I have to say till this day pork is probably my go to meat for Mexican food.
I love how tender it gets when slow cooked– you don’t even need a knife. And it’s the perfect complement to roasted chilies. They are made for each other. While I’ll forever love chili verde, one of my other go to pork recipes is carnitas. Something about the slow cooked tender pork getting a lovely crispy golden brown under the broiler is absolutely divine.
But first, I brown the pork on the stove in my Dutch oven and then transfer the pot to the oven to slow cook. My Dutch oven is probably one of my most used kitchen appliances. You can make so many meals in a Dutch oven and everything turns out wonderfully. However, if you’re going to be out for the day, after browning you can transfer the meat to your slow cooker instead.
For this recipe, I use the carnitas in a wet burrito with my homemade green enchilada sauce and the next day I use the leftovers for nachos. I often use carnitas for nachos because it’s one of my husband’s favorite meals. But what’s awesome about carnitas is the variety of ways to eat them. Sure they’re great right out of the oven, but they work perfectly in enchiladas, tacos, quesadillas, soups and burrito bowls and of course burritos and nachos.
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