Slow Cooker Pork Carnitas Tacos!

My friends know well that I am a big fan of food trucks, better yet, I am a big fan of taco trucks.  I have a few favorites in the city and will try to hit them up as often as possible.  A few months ago, my brother’s friend, Gabi, came to visit us for a few days. This was my first time meeting her and we hit it off. Being the good hostess I try to be, I decided to cook for Gabi. I decided to try my hand at replicating the taco truck’s Carnitas Tacos. I cooked them in my slow cooker because I wanted to make sure they were super tender and as flavorful as possible.  

They. Were. Amazing. 

Better than the taco truck’s… and that is saying something. 

So here we go.. 

5 or 6 lbs pork shoulder, preferably bone in
2 tbs sea salt
1 tbs cumin
1 tbs ground black pepper
2 tbs ground dried oregano
2 tsp cinnamon
1 tsp cayenne pepper
8 garlic cloves, smashed and sliced
1 small can of chipotle peppers
1 white onion, chopped
1 jalapeño, seeded and chopped
juice of 2 limes
1 cup medium salsa
1 cup orange juice
1 cup vegetable broth
1 can light beer

Rinse the pork and place it in the slow cooker. The one I bought came pre sliced, but you don’t need to.  Rub all the dry seasonings onto the pork. 

Add the chipotle peppers, salsa, onions, jalapeños, lime juice, garlic, orange juice and vegetable broth. 

Cover with beer and cook on low heat for 8 hours. I like to cook it on low to make sure the meat is as tender and juicy as possible. 

Take the pork out of the slow cooker. Shred the pork using two forks, it should be super easy because the meat has been cooking for so long.  

Preheat your broiler. Place the pork in an oven safe container and sprinkle with a few spoonfuls of the sauce it cooked in. Broil for 8-10 minutes or until the edges are crispy. 

And that is all! 

For best results, serve on soft tortillas and garnish with cilantro, sliced radish, pineapple chunks, cotija cheese, salsa verde, chopped red onions and fresh lime juice. 

Trust me… these tacos are delicious! 

The spiciness of the chipotle, cumin and other spices go very well with the lime juice and pineapple chunks. The fresh radish and cilantro are a refreshing contrasting taste. 

And in case you were curious, we paired the tacos with a nice light beer ;)

We all enjoyed this amazing dinner. Hope you enjoyed reading about it and try making it at home!  


Lomo Saltado: Peruvian Style Stir-Fry!

Can you imagine a dish that is spicy and tangy, salty but also a little sweet and citrusy? Sounds delicious, doesn’t it? Well, that dish is Lomo Saltado! I discovered this dish during my travels in Peru and fell in love with it. It was my first real meal there. Lorraine and I decided we wanted to walk away from all the touristy places our map highlighted and see where the road took us. We ended up getting hungry and walked into this comedor (cafeteria) and I ordered us grilled pork chop for her and lomo saltado for me. 

And I had it a second time at dinner later on that week. 

It was delicious both times! It has so many different flavors working together. It was filling but not too heavy. I knew then I had to recreate it once I got back home. So a few weeks ago I decided it was high time I made this. I wanted Emil to taste the deliciousness of lomo saltado. 

Lomo Saltado: Peruvian Style Stir-Fry!

1lb pepper steak
1 tbs distilled white vinegar
2 tbs + a splash of soy sauce (I used low sodium soy sauce)
2 limes
1 medium red onion
2 roma tomatoes
1 handfull of perejil
2 garlic cloves
1 small yellow chili pepper - preferable peruvian aji amarillo (jalapeños are ok)
1 ½ cups frozen french fries
vegetable oil as needed
salt & pepper to taste

Start by marinating the beef. Place the beef in a bowl or shallow dish and add the soy sauce, vinegar and salt & pepper. Set it aside. 

Start cooking the fries. While the fries cook, wash and cut the tomatoes and onion into thick slices. 

Scoop out the seeds of the yellow pepper using a spoon. This dish is supposed to have some heat, but it should not overpower the other flavors. It complements them. 

Chop the pepper into tiny tiny pieces. 

Use a mortar and pestle to crush the garlic cloves. 

Rough chop the parsley and cut the limes.

Fries should be done by now. Take them out of the oil and let them rest on some paper towels to absorb any excess oil. 

Cook the beef (without the marinade) in about 1 ½ tbs of vegetable oil. 

Cook the beef for about 3 minutes on each side. Remove from the heat and get all your ingredients ready!

Time for the tomatoes, half of the chopped parsley, onions, garlic and yellow pepper to hit the pan!

Add the steak (notice on the top left corner of this picture I started cooking my eggs around this time).

Add a splash of the soy sauce and the juice from the limes. Toss everything together and cook for about a minute. 

Toss in the fries. 

Add the remaining parsley and that’s it!

Top with fresh parsley when you serve and accompany it with rice and black beans topped with a fried egg. 

There are so many flavors in this dish, and the beef is juicy and tender. As you can see from the pictures, this is an easy and fun dish to prepare. I had the music blasting and a glass of wine to help keep the festive mood hahahaha! 

Oh… by the way, there were zero leftovers, of course hahahaha! Emil loved it! 

Hope you enjoyed this post and try making lomo saltado at home.  That’s all for now. Thank you for stopping by! 

Hope you are having a great week!