A long and slow cooking process allows the meat to pick up all the spices in our popular pork rub.
The hot peppers bring a gentle heat that sits nicely on the tongue.
About the Rub:
All the spice you will need for this dish is all in one tin. Our pork rub is a blend of vegetables, herbs, and rich spices that develop a deep, rustic blend of sweet and smoky. The ingredients are carefully chosen to tenderize and enhance the flavors in pork. Generously rub the seasoning into your pork shoulder or butt roast, let cook long and slow allowing all those flavors to seep into the meat. Then sit back and accept your applauds. We do the work, so you can receive the praise.
Adding jalapeno peppers to carnitas are a must, but why stop there. For a smooth deep heat we like to add habanero as well. Jalapenos bring a nice bright zing while habaneros add a layer of subtle smoky flavor with extra kick giving this recipe depth. We keep the seeds and add them to the pot. Do not fear the heat. The juice (where the heat lives) is discarded leaving behind only what is absorbed in the pork, a subtle and pleasant heat.
Finish it Off:
We like to use corn tortillas for this recipe. The sweet corn flavor wraps around the heat in the pork for a perfect blend of flavors. Top the tacos with sliced green onions, fresh chopped cilantro, and crumbled cotija cheese, or substitute feta. Serve it with a side of homemade tomatillo sauce.
Pork Carnitas Tacos
- Crock Pot
- 4 pounds pork shoulder, or pork butt
- 3 -4 tablespoons Cedar Oak Farms Pork Rub
- 1 onion, sliced
- 1 jalapeno, remove stem, sliced in half, keep seeds
- 2 habaneros, remove stem, sliced in half, keep seeds
- 2 oranges
- 12 corn tortillas
- Sliced green onion, chopped cilantro, tomatillo sauce, for topping
- Your roast should have a side with a layer of fat. Cut a few slits in the fat.
- Generously rub the pork all over with the pork rub getting some into the slits.
- Place the pork in a crock pot fat side up, top with the onion, jalapeno and habanero, seeds and all.
- Slice the oranges in half and squeeze the juice over the pork.
- Slow cook on low for 10 hours.
- Remove the pork and allow to cool enough to handle. Using 2 forks shred the meat.
- Warm the corn tortillas over a griddle working in batches. This will help prevent splitting and awakening the corn flavor.
- Spoon some pork in the center of the tortilla, top with green onion, cotija cheese, and cilantro. Serve with the tomatillo sauce on the side.