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[…] feed. Thanks for visiting!This recipe calls for chicken, but we had so much leftover pork from our Slow Cooker Pork Carnitas last week, I thought this would be a good substitute. The great thing about these is they reheat […]
[…] Milk, pasta and Butterball. It’s also a great time to stock up on Pork Boston Butt to make some Slow Cooker Carnita’s for Cinco De Mayo! If you decide to purchase the whole ribeye, you can drop by the butcher and he […]
[…] SLOW COOKER Slow Cooker Chicken Tacos Slow Cooker Pork Carnitas […]
You could definately mix it with on of those free bottltes of BBQ sauce we all have lots of and have BBQ pork sandwiches. You can freeze it that way and the sauce will be really seasoning the meat. Nuke and eat!
You might try cooking/warming the corn tortillas on a skillet with a bit of oil or on a griddle without oil. This will release the flavor in the tortillas and make them softer. I learned this from my grandmother (abuelita). As a kid we would eat corn tortillas rolled up with butter.
Mexican cooking chica
We eat pork carnitas all the time. LOVE THEM. For the leftovers, we usually do tostadas with the precooked corn tortillas so they are crisp. Saute 1 small chopped onion, 1 seeded/minced jalapeno, 1 clove minced garlic, then add 1 can drained/rinsed black beans (whole, not mashed) and 1 cup diced roma tomatoes with a bit of cilantro (2T – 4T). Heat for about 10 minutes to blend flavors. Layer that mixture onto the tostadas with a bit of diced pork, a small layer of shredded iceberg lettuce, then shredded mexican cheese – bake until cheese is melted at 350 degrees — about 5 min. Top with diced avocado. Squeeze of lime works too. (The lettuce part may throw you…Trust me – the lettuce tastes great out of the oven. We use iceberg because it does add a little crunch and for some reason, it works.) Without the meat, it is an easy meatless Monday meal. They are MESSY to eat, but great! Enjoy 🙂 Thanks for your recipe for the pork – can’t wait to try it.