 |
Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 12 |
|
I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests. &dmash;Tracy Byers, Corvallis, Oregon Ingredients:
1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes |
1/2 cup lime juice |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
12 flour tortillas (6 inches), warmed |
2 cups (8 ounces) shredded cheddar or monterey jack cheese |
2 medium avocados, peeled and diced |
2 medium tomatoes, diced |
1 medium onion, diced |
shredded lettuce |
minced fresh cilantro, optional |
salsa |
Directions:
1. In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender.
2. Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and cilantro if desired. Fold in bottom and sides of tortilla. Serve with salsa. Yield: 12 servings.
|
|