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Crock Pot Carnita Tacos


2-3 pound pork shoulder roast
1 medium onion
3-5 cloves garlic
Salt and pepper to taste
1/2-2 teaspoons Italian seasoning
Corn tortillas
Shredded cheese
Shredded lettuce
Jalapeno or chili peppers, seeded, sliced
Diced tomatoes
Cilantro
Sour cream
Salsa
Avocado, peeled, pitted, sliced


Carnita is Mexican for small meat. Crock pot pork is perfect for shredding, creating small meat.

Spray crock pot with non-stick spray (or use slow cooker liners). Place roast in crock pot; peel and quarter onion, peel garlic cloves; place garlic and onion on top meat. Cover and cook on high 1 hour, reduce heat to low and continue to cook 6-8 hours or until meat falls off bone.

Discard garlic and onion. Remove meat from crock pot, remove bone and shred meat by pulling part with forks. Season meat juices to taste with salt, pepper, Italian seasoning (or other seasonings of choice); return meat to juices.

Serve with shredded pork in warm tortillas with shredded cheese, lettuce, peppers, tomatoes, sour cream, etc.

Crock Pot Cooking Tips
1. Use a less lean, bone-in cut of meat (fat & bone provide flavor which can be removed later) shoulder, butt, chuck roast, etc
2. Add seasoning at the end of cooking (less salt is needed; long cooking times drain herbs of their flavor)
3. Cook meats with onion and fresh garlic cloves placed on top of meat
4. Food should touch sides of crock pot and other pieces of food
5. Fill crock pot at least 1/2 full – preferable 3/4 full
6. Don’t peak – every time the lid is lifted it allows steam and heat to escape, which will increase cooking time by 15-30 minutes
7. To ease clean up A) fill crock pot with hot water immediately after removing food; B) spray inside of cock pot with non-stick spray; or C) use slow cooker liners

*For delicious dairy recipes and dairy nutrition information see www.UtahDairyCouncil.com or www.NationalDairyCouncil.org

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