I'm baaack. It's been a while (a whole month actually) since my last post, but I decided that I needed to take a summer break...only unlike summer break in school, I still had to go to work everyday. Honestly, I've been so busy this summer (told you all about that here) that I felt like my blog was becoming more of a chore to keep up with, and I don't ever want to feel that way. I want to enjoy this blog and never feel obligated or rushed to put out a new post. And I knew August was going to be another busy month, so that's where the summer break came in.
And now September is here which means fall is right around the corner. Even though we've recently had some of our hottest weeks here in Southern California, with temperatures in the 100s, I am already getting sucked into the fall spirit. I plan on using the upcoming (and much needed) long weekend ahead to kick off the season. Isn't Labor Day just like Memorial Day anyway? Not technically summer but we treat it like the start? Well I'm treating Labor Day like the beginning of autumn even though it won't technically be here until the end of the month. Besides, it's not like it's going to feel like fall anytime soon for me anyway.
Zack and I are planning to head out of town (more on that in a future post) as long as he is able to get off work (fingers crossed but looking good so far!). If you're planning to keep it local (or even if you don't), I've got a recipe for you today that is simple enough that it won't interrupt your weekend plans (even if those plans are doing nothing), but is tasty enough to impress whatever crowd you serve it to: Crockpot Pork Carnitas.
These tacos will melt in your mouth and will probably find a way into your recipe rotation. If you're making these for a group, set it up buffet style with a build-your-own taco bar, so everyone can create their favorite mix of flavors. I went with grilled corn, avocado, fresh cilantro, shredded cheese and a squeeze of fresh lime, but there are plenty of toppings to choose, so don't limit yourself. I will say a batch of homemade guacamole, chips, and salsa pair perfectly with this plate. Enjoy!
XO – Courtney
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Crockpot Pork Carnitas
INGREDIENTS
· 4lb Pork Shoulder
· 4 Cloves Garlic, chopped
· 1 t Cumin
· 1 t Chili Powder
· 1/2 t Cayenne Pepper
· 1/4 t Cinnamon
· Salt & Pepper
· Juice of 2 Limes
· Juice of 1/2 an orange
· 12 oz Beer
· 1/2 cup of Salsa
DIRECTIONS
1. Place pork in the crockpot, and add chopped garlic.
2. In a small bowl, combine the dry spices (cumin, chili powder, cayenne pepper, cinnamon, salt, & pepper), and add to the crockpot. You can either rub the spices into the pork, or just throw it in the crockpot.
3. Next, add juice from the limes and orange, then add the beer and salsa.
4. Cook on low for 8 hours. Shred the pork and let cook for 30 more minutes before serving.
5. Serve in a warm corn tortilla with you favorite toppings.
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