This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias
Time is a precious commodity in my house and I
am all about a great slow cooker dinner that I can toss together in the morning
and come home to after a long and busy day. I live for Crockpot meals in the
fall and winter. This week I had a craving for some chipotle carnitas and
homemade pico de gallo and it just so happens that I make my carnitas in the
slow cooker. I love Latin food and authentic Mexican dishes. These meals make
it on my weekly menu at least one night a week, if not more. I could eat a
whole container of fresh homemade pico de gallo in one sitting.
What you need:
Pico de Gallo:
4 tomatoes
1 large red onion
1 tsp. salt
2 La Morena green pickled jalapeño peppers {diced}
1 cup fresh cilantro {chopped}
the juice of 1/2 a lime
Carnitas:
boneless pork shoulder {right around 3lbs}
1 tbsp. olive oil
2 teaspoons minced garlic
2 La Morena green pickled jalapeño peppers {diced}
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1/2 cup of orange juice
1/4 cup of water
the juice of 2 limes
1 La Morena chipotle sauce
corn tortillas
How to make it:
Pico de Gallo:
Dice up the tomatoes, red onion, jalapeños and combine in a bowl.
Roughly chop up the fresh cilantro and add that to the mixture.
Squeeze the juice of 1/2 a lime into the tomato mixture.
Add the salt and mix well.
Carnitas:
Place the boneless pork shoulder in the Crockpot and pour the olive oil over the pork shoulder. Make sure to coat the entire surface.
Mix the garlic, jalapeño, cayenne pepper, salt, black pepper, cumin, chili powder, and oregano together. Then rub the mixture
onto the entire surface of the pork shoulder.
Next pour the orange juice, water, and the juice of 2 limes over pork. {I find that if you roll the limes before you slice them that you can get more juice out of them for less work}.
Cover and cook on low 8 hours in the Crockpot.
Remove meat from Crockpot and shred into small chunks with a fork.
Cover a cookie sheet with tin foil and place the shredded meat onto the cookie sheet in a nice even layer.
Brush the meat with the chipotle sauce.
Broil for 5 minutes to get the meat a little crispy.
Place carnitas in warmed tortillas and top with the pico de gallo.
In order to make a more authentic meal I look
for the best ingredients. After a quick trip to my local Cermack Grocery I
found some La Morena chipotle sauce as well some La Morena sliced green pickled
jalapeño peppers that
looked perfect for my chipotle carnitas recipe. We also found some seriously phenomenal
looking fresh fruits and vegetables. My daughter really enjoyed
helping me pick out the best fresh produce for our dinner. I think grocery
shopping might be her new favorite activity.
I really enjoyed this recipe and I hope that
you do too. The homemade pico de gallo hit the spot and really brought this
meal home for me. If you feel that it is not spicy enough for you, try adding
more jalapeño. I found that the La Morena Chipotle Sauce brushed over the carnitas before broiling added
the kick these carnitas needed to really finish it off. This is unquestionably
a slow cooker meal I will be making again!
This shop has been
compensated by Collective Bias, Inc. and its advertiser. All opinions are mine
alone. #VivaLaMorena #CollectiveBias
