Make tonight taco night!!
Crock Pot Pork Carnitas Tacos
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My favorite food is definitely Mexican food. Oh, and Thai food. Wait, I can’t forget Mediterranean and Italian. Whatever, I like it all, OK?
But, Mexican food is definitely one of my favorite cuisines, and I must say, it very easily adapts to a healthy lifestyle. My favorite flavors are that of the smoky chilies, the bright cilantro, fresh tomatoes, and tangy lime. Oh and DUH – all of the avocado. I can do without the fried chimichangas and cheese covered burritos, for the most part, and I think it’s the reason I fall back on so many Mexican inspired dishes on a regular basis in my kitchen.
Recently, I’ve been trying to implement more theme nights into my weeknight routine, for some spice and to make meal planning a breeze. For example: Pasta Night, Comfort Food Classic Night, Breakfast for Dinner Night, andddd Taco Night!
Yay! Finally, a taco recipe on Miss Allie’s Kitchen anddd we’re making it Whole30 compliant. Feel absolutely FREE to use your own tortilla of choice if you’re not doing Whole30, or you could whip up some cauliflower tortillas if you’re feeling really creative. Try this recipe!
However, I’m a sucker for a good lettuce wrap, so that’s what I’m sharing today! Pork Carnitas are a fun diversion from typical ground beef or turkey and they pack SUCH a big flavor punch. I feel that the slow cooker is the best way to make them because you can get a seriously awesome char on the meat, and place it in the slow cooker to tenderize in tomatoes and spices for hours.
WHAT YOU’LL NEED:
Unsalted chicken bone broth – or broth
Unsalted diced Tomatoes
Unsalted tomato paste
Lime – zest + juice
ACV (Apple Cider Vinegar)
Lettuce – I like Butter or Romaine lettuce
WHAT YOU’LL DO:
We’re going to put a sear on the pork chops to create that crispy texture and to lock the moisture into the cut of meat. Heat a large pan over medium-high heat and add olive oil. Once the oil is hot (flick a drop of water into the pan to see if it sizzles), place as many pork chops as you can fit into the pan down in the heat. Don’t crowd the meat – you should have some space in between each chop. It’s ok to sear in a few batches, it won’t take long. Remove when each side has a nice brown color to it, about 3-4 minutes per side.
Place the seared pork chops in the bottom of your slow cooker and add all other ingredients besides the lettuce. Let this cook for 8 hours on low, pull the pork apart, and scoop into sturdy lettuce pieces. Fold up, and enjoy!
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- 4lbs of pork chops
- 1 Tbsp of olive oil
- 1 cup of unsalted chicken bone broth or broth
- 1 14.5oz can of diced tomatoes -unsalted
- 1 6 oz can of tomato paste - unsalted
- 1 lime – zest + juice
- 1 Tbsp of ACV (Apple Cider Vinegar)
- 1 Tbsp of chili powder
- 1 tsp of cayenne
- 1 head of lettuce - I like Butter or Romaine lettuce
- Heat a large pan over medium-high heat and add olive oil.
- Once the oil is hot (flick a drop of water into the pan to see if it sizzles), place as many pork chops as you can fit into the pan down in the heat. Don't crowd the meat - you should have some space in between each chop. It's ok to sear in a few batches, it won't take long.
- Remove when each side has a nice brown color to it, about 3-4 minutes per side.
- Place the seared pork chops in the bottom of your slow cooker and add all other ingredients besides the lettuce.
- Let this cook for 8 hours on low, pull the pork apart, and scoop into sturdy lettuce pieces.
- Fold up, and enjoy!
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