Friday, November 9, 2012

Crockpot Beer Carnitas Tacos with Pineappla Salsa

I can say with the utmost confidence that this might very well be the MOTHER OF ALL TACOS. I order a similar taco from one of my favorite Charlotte restaurants and I just can't figure out for the life of me why it took me this long to re-create my own version of this decadent bite. Slow cooked pork with the flavors of full bodied beer and authentic Mexican spices combined with the sweet and spicy kick of fresh pineapple salsa make for one helluva taco. I'm a huge fan of pulled pork in the crock pot- it is seriously a no-fail method! For added texture, I mixed up some avocado and sour cream with lime and sea salt to make an avocado mousse that added even more pizazz to these carnitas tacos. 

We enjoyed these with good friends on Wednesday night and we all left the table with giant and full bellies. And they were even better for lunch the next day.

Make these. Tonight.

Crockpot Beer Carnitas Tacos
recipe adapted from How Sweet Eats

2 lb. pork loin roast
1 Tbsp. extra virgin olive oil
12 oz. bottle of your favorite beer
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 tsp. garlic powder

Plug in crock pot and set on high heat. Mix seasonings together. In a crock pot, add pork loin, beer and sprinkle seasonings all over. Cook pork on high for 6.5 hours or on low for 8-9 hours, turning occasionally. 

Once pork is fully cooked and pulls easily, using two forks pull apart and shred.

Serve on fresh corn or flour tortillas with pineapple salsa and avocado mousse. For a delicious Paleo friendly version, wrap the pork, salsa and mousse in a lettuce wrap. 

Pineapple Salsa

1/2 pineapple, diced
1 jalapeno, seeded and diced
1/2 red bell pepper, diced
handful of fresh cilantro, roughly chopped
juice of one lime
1 Tbsp. honey
pinch of salt to taste

Mix all ingredients in a bowl and let sit for at least an hour before serving.

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