Slow Cooker Pork Carnitas

These are finished in the oven, which makes them just that much better if you have the extra 45min.

Ingredients:
3-4 lb. pork shoulder roast
15 oz. bottle salsa verde or green taco saue
4 cloves garlic, minced
½ sweet onion, sliced
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. cumin
2 tsp. kosher salt
½ tsp. cayenne pepper, or to taste
1 c. water (I used some leftover beef broth I had on hand)
½ c. milk (do not add to crockpot)
tortillas
Suggested condiments: finely shredded cabbage, guacamole or sliced avocado, and green salsa

Instructions:
Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
Stir together salsa/taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.

Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.

Adapted ever so slightly from The Weary Chef

Chicken Taquitos

This recipe made 15 decent sized taquitos. The best part is that you can freeze a portion of them before baking for another day.

Ingredients:
3 Cups roasted shredded chicken breast
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
¾ teaspoon Cumin
1 ½ teaspoon Chili Powder
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small flour tortillas
fine sea salt


Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
Add a little bit (2 generous tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray/brush with a little olive oil and sprinkle with a little bit of salt. 

Bake in 425 degree oven for 15 minutes.

To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.