Pork Carnitas Tacos

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.

Add More:

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

Cedar Oak Farms
Prep Time 10 mins
Crock Pot Time 10 hrs
Course Main Course
Cuisine Southwest
Servings 12 tacos

Equipment

  • Crock Pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Note: I use two corn tortillas per taco. You know, in case the main tortilla splits. Do not want to lose any of these flavors. 
Keyword Pork, Tacos

Cajun Shrimp Tacos

Kicking up the heat with these N’awlins style tacos. Jumbo shrimp that have been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!

Cajun Shrimp Tacos

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

Cajun Compound:

  • 1 tablespoon COFarms Cajun Seasoning
  • 1/4 cup butter, softened

For the Tacos:

  • 6 slices bacon
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 andouille sausages, diced
  • 1 small red bell pepper, diced
  • 1 package flour tortilla, 6” or taco size

Cajun Cream Sauce:

  • 1 tablespoon olive oil
  • 2 -3 cloves garlic, minced
  • 1/4 cup onion, chopped
  • 1/2 cup chicken stock
  • teaspoons COFarms Cajun seasoning
  • teaspoons smoked paprika
  • Salt and Pepper, to taste
  • 1 cup of heavy cream
  • Green onion, sliced
  • Fresh parmesan cheese, shredded

Instructions
 

  • Mix the seasoning and butter thoroughly and set aside.
  • Heat a skillet over low-medium heat. Layer the bottom of the skillet with the bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
  • In a clean skillet over medium heat melt 2-3 tablespoons of the Cajun compound. Add the shrimp, sausages, and bell pepper. Sauté for 5 – 7 minutes.
  • Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
  • Add olive oil to the skillet and heat on medium-high heat. When the oil is hot, add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in the Cajun seasoning, paprika, salt, and pepper to taste. Blend in well.
  • Slowly stir in heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed. As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
  • Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, either is fine to use in this recipe. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.

Notes

Highlighted Seasoning: Cajun Seasoning
Keyword Cajun Seasoning, Fish & Seafood, Tacos