I know it's been a while since I've posted, but it's a crazy week.  Megan is home from Spring Break and that added to the craziness.  Yesterday we took the train and spent the day in Chicago.  We saw the Bean, visited Navy Pier and "shopped" on Michigan Avenue.  That was more like window shopping.  We went by Tiffany's.  I wanted to go in,  but not when the employees outnumbered the customers.  It was great spending the day with Megan.  

My husband made dinner last weekend and he made Pork Carnitas.  They are basically shredded pork tacos.  We made these because we needed the leftover pork.  Megan wanted Cuban Sandwiches.  I posted that recipe a little while ago.  

These carnitas have a lot of seasonings so they are very flavorful.  The carnitas are not spicy hot, just flavorful spicy...that's my favorite kind.  I think the flavors are actually better the longer the pork sits.  

Pork Carnitas

1 Tablespoon olive oil

1/2 Tablespoon oregano

1 Tablespoon cumin

1 Tablespoon kosher salt

1 teaspoon black pepper

1 Tablespoon Chipolte Pepper in Adobo Sauce, chopped

2 pounds pork tenderloin, cut into small chunks

2 Bay Leaves

1/2 medium onion, chopped

3 garlic cloves

3/4 cup orange juice

Corn tortillas, avocado, pineapple salsa, cheese, tomatoes

Coat slow cooker with cooking spray.  In small bowl, mix olive oil, oregano, cumin, salt, pepper, chipolte pepper.  Add pork.  Mix well.  Add to slow cooker.

Add bay leaves, onions, garlic, and orange juice.

Cook 3-4 hours on high or 5-6 hours on low.

Shred pork.  Place shredded pork on a cookie sheet and broil just until the meat gets a little crispy.  Watch closely so meat doesn't burn.

Spread some pork on a tortilla and top with your choice of toppings.

We choose to add the toppings very similar to those similar for tacos.  I happen to really like guacamole with mine.  Spread some on the tortilla before the pork, and it's wonderful.  

Until next time...Stampin' Always

Cheryl, HomeStyle Stamper