Carnitas Tacos with Sweet Cilantro Cabbage


November 10, 2016 By:
Tagged: Cabbage Cabbage. Comfort Foods Comfort Foods. Dinner Dinner. Pork Dinners Pork Dinners. Summer Dinner Summer Dinner. Cinco de Mayo Cinco de Mayo. Tacos Tacos. Cabbage Cabbage. Comfort Foods Comfort Foods. Party Party. Mexican Mexican. Entrees Entrees. Pork Pork. Pork Tenderloin Pork Tenderloin. Mexican Mexican. Pork Pork. Lunch Lunch. Summer Dinner Summer Dinner.
Prep:
6 hours
Cook:
2 hours
Serves:
12-16
Slow simmered spicy pork loin with homemade refried beans and a fresh sweet cilantro cabbage make our Carnitas Tacos so delicious.

Ingredients

Select ingredients:

Directions

  1. In a plastic container with a tight fitting lid, cover the chunks of pork with hot sauce, 3 tablespoons of the oil, chili powder, minced garlic 1/2 tsp of black pepper, cumin, garlic powder, Adobo, and crushed red pepper flakes.
  2. Cover tightly and refrigerate 6 hours to overnight. Shake the pork around every couple of hours to distribute the spices.
  3. In a large cast iron skillet, heat the remaining 3 tablespoons of oil to medium high. Add the marinated pork, and sear until brown on all sides.
  4. Place the onion in bottom of a slow cooker. Put the seared pork on top. Deglaze the skillet with the beer, scraping the bottom of the pan to get all of the brown bits. Pour the beer "gravy" over the top of the pork and onions.
  5. Cover and cook on low for 2-3 hours until the pork is tender and pulls apart easily. Do not over cook.
  6. Cool the pork, shred with a fork. Serve with warm tortillas and your favorite toppings. See instructions for Sweet Cilantro Cabbage.
  7. In a large bowl, whisk together mayo, sugar, vinegar and water. Add seasonings and cilantro. Stir. Add cabbage and bell peppers, toss to coat well.