Carnitas: Easy and oh so yummy!

We have another busy weekend.  (And Colorado, why must you always show up with crappy weather when there are at least 3 soccer games to attend OUSTIDE?  Seriously more snow?!?)

I have found with my tooth, eating has become very frustrating and I haven’t been the greatest of cook this week.  Pudding is my best friend of late (on that dental update side, I might be heading back for gum surgery next week.  Oh yes, it only gets better. Darn teeth!  Darn genetics!)

SO, I found some pork in my freezer and scoured the internet for an easy recipe that would last us through the weekend.  NOT only did I find an easy one, it turned out amazingly good.  We will be eating carnitas tacos, rice and pork and a whole host of other dishes from this one I made.

My camera battery was MIA so you’ll just have to trust that I made this myself.  Here is the blog where I got the recipe, High Life Pork Tacos from In Praise of Leftovers.   I’m borrowing her picture to entice you in.  It really does turn out that amazing and it really is that easy to cook.  Next time I’m going to try it in the slow cooker and see if it is just as succulent as in the oven.

Happy Eating and Happy weekend!

High Life Pork Tacos (from In Praise of Leftovers)
These tacos would be delicious with just meat and a little bit of salsa. But you can put lots of other things in them, as I’ve suggested.

For pork:
3 1/2 or 4 lb. boneless pork shoulder roast
2 tsp. coarse salt
1 tb. dried Mexican oregano
1 tsp. garlic powder
fresh ground black pepper
1 tsp. ancho chile powder
1 Tb. olive oil
1 12 oz. can beer

For tacos:
corn torillas
avocado slices
chopped cilantro
salsa
pinto beans
pickled jalapenos
finely diced onion
lime wedges

Preheat oven to 350.

In small bowl, mix salt, oregano, garlic powder, pepper, and ancho chile. Spread mixed spices out on a large piece of parchment paper, and roll pork in them until each side is coated evenly.

Heat olive oil up in a large Dutch oven over medium high heat until shimmering. Add pork, and brown each side until crisping up, about 2 minutes per side. After all sides are browned, deglaze the pan with the beer, stirring to remove browned bits and letting simmer for a couple minutes till reduced a bit.

Put a lid on the Dutch oven, turn pork so any layer of fat it has is on top, and cook for about 2 1/2 hours, until meat is falling-apart-tender and liquid is gone. Gently break apart into small hunks and serve with tortillas and taco fixings.