About four weeks ago, I decided to reorganize my kitchen, and just like when you reorganize your closet you find things that you forgot you had. I found a brand new, never used All-Clad Slow Cooker that I can’t even remember buying. So I decided to try it and I am in absolute love!
I was pondering what to cook in it and remembered that one of my favorite food bloggers CafeDelites had posted this recipe some time ago. My son Jacques’ favorite tacos are pulled pork tacos, so he and I decided to cook the recipe together. He doesn’t normally cook with me so it was really fun! We knew it would be good but we didn’t know it would be mind-blowingly awesome!
So now 4 weeks later we are cooking it for the 4th time. It has become a family Sunday night dinner favorite. We serve it with red cabbage slaw, flour tortillas, guacamole, and a delicious Romesco sauce. Tonight we are adding Mexican rice and beans to change it up a little.
I always make a Romesco sauce when we make Carnitas. It is a delicious compliment to the roasted meat. That being said, it is a delicious compliment to just about anything! So I always make extra and keep it in my refrigerator to use all week. It is amazing on sandwiches, salads, burgers, fish, chicken, beef, pizza you name it, the sky is the limit for what you can use it on. I came up with this recipe by reading tons of recipes on the net and made my own out of what I thought sounded best. A little trial and error and I got the perfect recipe. It is so delicious! Try it for yourself and let me know!
NOTESCafeDelites gives two options on how to crisp the pulled pork. We thought the best way would be stovetop but then last week we decided to crisp it in the oven as it is actually a lot of work to crisp 4 lbs. of meat in huge pans on the stove. OMG! So good! Even crispier and more delicious and super easy, the oven does all the work and no extra messy stovetop and clean up.
- 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
- 3-4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano (or Mexican oregano)
- 1 tablespoon ground cumin
- 1 large brown or white onion, cut into wedges
- 8 cloves garlic, smashed
- 2 limes, juiced
- 2 large oranges, juiced (or 3/4 cup natural orange juice)
- 3/4 cup Mexican coke (I purchase mine on Amazon)
- 2 bay leaves
Check out the recipe on CafeDelites
- 1 16oz jar roasted red peppers
- 1 cup almonds
- 1 lemon
- 3 cloves of garlic
- 4 plum tomatoes
- 1 tbs olive oil
- 1/8 teaspoon cayenne pepper
- salt & pepper to taste
- Blend all of the ingredients in a food processor.
- It is that easy!
Et Voila! Bon Appetit