Pork Carnitas & Tinga de Pollo Tacos

Tacos Tacos TACOS!!!!

Tacos are taking over the planet, and that is OKAY by me. Everyone loves Tacos!

In this post, we are going to be doing 2 types of Tacos. One Chicken and one Pork. Both are made in the crock pot which is awesome because you literally just drop everything into the pot and let it go. I used both of these meats for my taco Bar for my catering gig and they both were a huge success.

Pulled Pork is one of my favourite things ever, and Pork Carnitas is the Bomb!

PORK CARNITAS

Here is what you need:img_7257

  • 1 large onion cut into halves
  • 5 cloves of garlic peeled
  • 1 large orange cut into quarters
  • 5 pound Pork Shoulder
  • 1 fresno pepper
  • 1 jalapeno pepper
  • 1 lime cut into half
  • 4 chipotle peppers in adobo sauce
  • 1 cup water
  • 1 tsp Honey
  • Dry Rub for the meat:
    • 1 tsp cayenne pepper
    • 1 tsp crushed bay leaves
    • 1 tsp jalapeno salt
    • 2 tsp cumin
    • 1 tbsp pepper
    • 1/2 tsp salt

Here is what you do:

  1. In your crock pot add in all your ingredients but the dry rub spices, create a bed for the met to sit on and add your water
  2. Mix your dry Rub ingredients together, remove any strings from your pork shoulder and rub the whole thing in this mixture
  3. place your pork shoulder FAT side up on top of your veggie bed
  4. put lid on and turn crock pot on low and slow for 10-12 hours or overnight (Honestly the longer it sits the better it will taste)
  5. Remove the big Fat piece on the top and remove all your onions, garlic, orange, lime and peppers (we want the flavours only)
  6. start shredding your meat – this part should be quick as the pork is falling apart on its own

Serves 15-20 people (leftover option will be below)

next…..

TINGA DE POLLO (“Spicy” Shredded Chicken)

Here is what you need:img_7258

  • 9 large boneless chicken breasts
  • 1 can chipotle peppers in adobo
  • 8 tbsp oil
  • 5 cloves of garlic peeled
  • 2 medium onions cut in halves
  • 2 cans of diced tomatoes with chillies
  • 4 cups of chicken stock
  • 1 jalapeno
  • Salt & pepper

 

Here is what you do:

  1. create a bed with your onions,garlic, jalapeno and chipotle peppers
  2. add in your chicken, chicken stock, oil, S&P and diced tomatoes
  3. put lid on and turn crock pot on low and slow for 10-12 hours or overnight
  4. once done, remove the onions, jalapeno, garlic, and chipotle peppers
    (your peppers, will most likely have dissolved so if you cant find them all – no big deal)
  5. Shred your chicken and enjoy

Serves 15-20 people (leftover option below)

Ofcourse you will need to figure out what you want to put on these tacos… my suggestions are below:

  • Cilantro
  • Lettuce
  • White Onion
  • Hot sauce
  • Sour Cream
  • Queso Fresco
  • Lime
  • Corn Tortilla (TIP – wet a little and toss into a HOT frying pan and just move it around, flip and do the same to the other side… 30 seconds each side…. and place in a towel to keep warm)

Leftover options:

  1. Nachos (my number 1 go to for leftovers like this)
  2. Quesadillas
  3. Taco Pizza
  4. Burrito Bowls
  5. Tostadas (fried tortillas… like mini pizzas)
  6. Enchiladas

Brittany

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