Even though these Mexican-style pulled pork carnitas are made in the slow-cooker AND fried, I still feel like this is more of a summer recipe.I think it’s the simplicity and the fresh, easy toppings that we use when we’re stuffing that addictive carnitas meat into soft, warm tacos. Of course you don’t need to stuff the meat into tacos, there are lots of ways to use it.
On top of nachos, served with guacamole, salsa and shredded cheese On top of pizza, salads and rice bowls Stuffed into burritos and quesadillas Added to fried rice Stuffed into potato skins and topped with crumbled cheese – Cojita if you can find it, in the UK, if not crumbled Wensleydale works well. Even better if you can find an aged Wensleydale (I like Hawes special reserve Wensleydale).
👩🍳PRO TIP All of the shredded pork can be fried in one batch, in a large frying pan (skillet) – just be sure let it crisp before moving it around the pan. The simplest and most traditional way to serve these carnitas tacos is topped with finely diced onion and fresh coriander (cilantro). I like to add a little avocado to mine too. It really doesn’t need more that that as there is SO MUCH flavour in the juicy meat! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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Slow Cooker Barbacoa Beef
Chicken Shawarma
Crispy Pork Gyros
Easy Chicken Fajitas with ALL the toppings!
Easy Chicken Gyros
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