As a San Antonio native, Mexican food has been a staple of my diet ever since I could eat solid food. Breakfast tacos, nachos, guacamole, enchiladas, margaritas. The list could go on and on. I have heard some say we have queso running through our veins in this town.
But nothing beats homemade carnitas. Simple, street-style tacos let the flavor of the meat be the star of the show. And this pork deserves all the spotlight. It’s slightly spicy, salty, juicy, and has the best crispy edges thanks to a few minutes under the broiler.
So go ahead, let your crockpot do the work for you today.
4 pounds pork shoulder
4 cloves garlic, chopped
1 teaspoon chili poweder
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1 jalapeño, de-seeded and chopped
Juice of 1 large orange
Juice of 1 lime
1 tablespoon hot sauce (such as Cholula or Marie Sharp)
12 ounces beer
Corn tortillas, warmed
Jalapeños, thinly sliced
- Rub pork shoulder with garlic, chili powder, cayenne pepper, cumin, salt, pepper, and jalapeño. Place in crockpot.
- Squeeze the juice of the orange and lime over the pork. Add in the hot sauce and beer.
- Cover and cook on low for 8 hours.
- Once the pork is cooked, shred the meat directly in the crockpot.
- Preheat the broiler. Place the shredded pork on a rimmed baking sheet. Add a few generous spoonfuls of sauce over the pork. Broil for 5 minutes until the pork starts to get slightly browned and crispy.
- Assemble the tacos: Fill the tortillas with the pork, avocado slices and jalapeño slices.*
*I despise cilantro so I omit it and don’t miss it on tacos. I know there are lots of worshippers of the evil herb out there, so if you are one of those people, then feel free to add when you assemble the tacos.
Adapted from Pinch of Yum.