Pork Carnitas Sweet Potato Tacos
In this house we most certainly do not need a Tuesday night to serve tacos. In fact we could probably eat mexican every night of the week. This recipe is simple & I used the crock pot to create it. I know a lot of people do not work from home & the crock pot can sometimes dry out the meat if you are gone to long or do not have someone to change the settings for you. If this is the case you can start making this when you get home & make it the night before you serve it. As long as you keep the pork in the juice, it will not dry out when you heat it up the next day.
Ingredients:
3 lbs of of pork shoulder (boneless)
1 yellow onion
1 can of Rotel salt free
3 garlic cloves diced
1 tablespoon of chili pepper
1 teaspoon of smoked paprika
1 tablespoon of Himalayan salt
1 tablespoon of onion powder
1 tablespoon of coriander
1 tablespoon of cumin
1 tsp of cayenne pepper
sweet potatoes
black beans (no salt added)
fresh pico or fresh salsa
I used 3lbs of organic (grass fed & hormone/antibiotic free) pork. I put a can of rotel (salt free) at the bottom of the crock pot. I sliced the onion in half. Then take all the seasoning & combine together in a dish. You will want to cover & massage the spice mixture onto the pork. Then place the pork in the crock pot, with the fat top side up. You will then place the onion halves next to the pork & cover the pork with the diced garlic. I let this cook high for 6 hours. I stuck the fork in the pork and it started to easily shred. If the pork does not do that then keep cooking until it does.
Before the pork is done being cook, make sure you bake the sweet potatoes. Time them so they will be nice & hot by the time the pork is able to be shredded. I place the pork on top of the sweet potato, then added the salsa and black beans on top to serve. You can also serve this on regular potatoes if your children like those better or romaine lettuce leaves.
This dinner is healthy, delicious, simple & filling! I hope you enjoy it as much as we do.
