1 1/2 to 2 pounds pork tenderloin, cut into 2-inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 large strips of peel from half an orange (optional)
1 12-ounce can Dr Pepper, Mr Pibb or Coca-Cola
16 fajita-size flour tortillas
Pico de gallo (recipe follows)
Combine pork, onion, jalapeno, orange peel and soda in a crockpot. Cover and cook on low for 8 hours. Uncover and shred the meat using 2 forks. Serve on flour tortillas and top with pico de gallo, if desired.
Makes 8 servings.
PICO DE GALLO
1 large tomato, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, or to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste
Combine all ingredients in a small bowl, seasoning to taste with salt and pepper. Cover and refrigerate until ready to use.
Makes 1 1/2 cups.
Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
The carnitas can be served rolled into flour tortillas or in taco shells. Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.
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