It has been a tradition of mine for quite some time to have tacos for dinner on Tuesday nights. I think it’s mostly because I enjoy saying Taco Tuesday, or T². Sometimes I like to really add a little spice to my Tuesday nights with Turkey Taco Tuesday…or T³. Don’t be jealous of my exciting life.
This week I decided to mix up Taco Tuesday with a recipe for pork carnitas that I found on SkinnyTaste.com. As I mentioned, I’m not a huge fan of pork unless it’s shredded on a BBQ sandwich or in this case, in my tacos. The flavor of this dish turned out amazing! I also mixed up a little batch of guacamole (also a favorite of mine) and made some soft shell tacos.
The recipe suggests seasoning the pork with salt and pepper and browning the outside before putting it into your crock pot….I, however, skipped this step and it turned out just fine. I also replaced the chipotle peppers with chipotle chili powder.
Using the blade of a knife, cut small slits into the top of the pork roast and insert the garlic. Season the pork generously with the adobo seasoning, garlic powder, and cumin.
Pour the chicken broth into the crock pot and add the chipotle peppers and bay leaves. Place the pork in the crock pot and set on low for 8 hours to cook. When finished, use two forks to shred the pork and let it sit in the juices for an additional 30 minutes.
As I mentioned, I whipped up a small batch of guacamole to add to my tacos. Here’s my recipe:
½ seeded tomato
red onion to taste
seeded jalapeno to taste (or keep the seeds for a little kick)
lime juice and salt
I prefer a chunkier guacamole so I don’t mix this very much. I served my pork on a whole wheat tortilla with a little bit of reduced-fat colby-jack cheese and my guacamole. The flavors were amazing together!