When I told On the Border Products that I was planning a Taco Night dinner, they made sure to send me all the necessary ingredients to complete the taco bar experience. In fact they almost overwhelmed me with options by sending four different kinds of tortillas chips, two cheese dips, and also four salsas with varying degrees of spice and chunkiness. I was excited to see the Guac Blast chips again after the fun chicken recipe I made with them in the past.
But of course what’s a taco bar without some margaritas? They also sent along two different margarita mixes, but instead of filling up the bucket and freezing the entire thing, I decided to mix per order in case people preferred blended or on the rocks. It was really easy to mix and tasted great either way.
For the tacos I decided to make some slow cooked Mexican pulled pork. I’ve made two kinds of Mexican pulled chicken for tacos and nachos so it was time for a little change. Once cooked, the pork was extremely tender and full of flavor. Definitely worth the wait as it was also great topped with On the Border’s salsa, cheese dip and all your other favorite taco toppings.
CARNITAS: MEXICAN PULLED PORK
1 (3 1/2 – 4 lbs) boneless pork butt, fat trimmed to 1/8″, cut into large chunks
2 cups water (more or less)
1 onion, peeled and quartered
1 tsp dried oregano
1 tsp ground cumin
2 bay leaves
Salt and pepper
1 orange, halved
1 lime, halved
Toppings: sliced red onion, cilantro, chopped tomato, chopped lettuce, black beans, sour cream, shredded cheese, salsa, queso cheese dip and lime wedges
- Place the pork in a slow cooker with the onion, oregano, cumin, bay leaves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the water, it should cover just barely cover the meat.
- Squeeze the juice from the orange and lime into the crock pot and throw the spent halves in there as well. Cook on low forv6 hours, or until meat is easily shredded with two forks.
- Remove the meat from the crock pot and discard the onion, bay leaves, and orange. Place liquid into a large pot over high heat and simmer while stirring occasionally until it leaves a trail when a spatula is run through it and it is thick and syrup-like, about 8-12 minutes.
- Turn the oven to broil. Shred the pork into bite sized chunks. Fold in the syrup and spread out mixture in a single layer onto an aluminum foil lined baking sheet. Broil on lower middle rack for 5 to 8 minutes, until meat is crispy but not charred. Carefully remove from oven, flip the meat and broil again for 5 to 8 minutes longer.
- Serve carnitas with desired toppings and a margarita!
Source: Adapted from Girl Carnivore.
Disclosure: I was provided with complimentary On the Border products. I was not compensated for this post. All thoughts and opinions are my own.