Cinco de Mayo was a great excuse for M and I to have Carnitas. Here’s how we make the dish…
To prepare the pork:
Use a 1.5 lb roast- you can use shoulder, butt, loin, or even boneless rib meat. Trim off any excess fat from the meat. Salt and pepper both sides of the roast.
Into a crockpot place 1 t cumin, 1 t chile powder, 1 t paprika, 1/2 of a sweet onion, chopped, 3-4 large cloves garlic, minced, 1 t extra virgin olive oil, and the juice of half a lime. Mix in the bottom of the crock and place the roast on top. Cover and cook over low heat for 6 hours. Take roast out, shred the meat, return to crock with juices and cook on low heat for an additional 30 minutes or longer. Add any additional salt or other seasonings, to taste.
We serve our Carnitas with avocado slices, red onion slices, roma tomato slices, lime wedges, and cilantro. Chop everything (except avocados, they will turn brown) and chill it until ready to serve. To serve four people we use 3-4 tomatoes, 1 red onion, 1 bunch cilantro, 2 avocados, and 5-6 limes.
Pile a bit of everything on a warm flour tortilla, squeeze the juice of a lime wedge over the top, fold over and enjoy!