Crockpot Carnitas with Chimichurri Sauce in a Cauliflower Tortilla

Happy Tuesday readers!

Are you thawing out yet?

We got more than 15" here in Richmond and the snow days were just what the doctor ordered! Bryce has been traveling a lot the last two weeks, so being snowed in and having quality time just the two of us was so nice.

On my first snow day, I made crockpot carnitas...something I'd been dying to try forever! Bryce loves Mexican food and could eat it on a weekly basis. While I enjoy it, I'm more a once a month Mexican kinda girl. All that being said, I was excited to take a stab at one of Bryce's favorite foods.

I am so glad I did, because boy were they tasty! They were also very easy and cost effective! The whole pork shoulder cost around $10 and was enough to make 2 batches of this recipe, and each batch makes around 6 servings, or 3 meals for a couple. That put the pork cost for our dinner on Friday night to less than $2...add in the other ingredients, many of which we had on hand, and our whole meal probably cost less than $10!

I had pinned several different crockpot carnitas recipes and made my own version by referencing them. You can see my inspiration recipes here, here, and here.

Crockpot Carnitas
Serves 6

2.5-3 lb pork shoulder
2 tsp cumin
2 tsp chili powder
1/2 tsp cinnamon
1 tsp oregano
2 tsp pepper
1/2 tsp cayenne pepper
1/2 onion, diced
4 cloves garlic, slivered
1 beer
juice of 2 limes
2 bay leaves
2 tsp hot sauce

Combine all ingredients in crockpot, stir to mix together. (Many recipes recommended using the seasonings to make a dry rub. I was lazy and just dumped everything into the crockpot, making sure to mix well and the end result was still delicious!)

Cook on low in crockpot for 6-8 hours. (The cumin and cinnamon are so fragrant and fill your house with a wonderful smell...mmmm!)

Line a baking sheet with foil and remove pork from crockpot using a slotted spoon. Put onto foil and shred with 2 forks. Top the meat with some of the leftover liquid in the crockpot.

Place baking sheet in oven under the broiler, broiling approximately 5 min on each side, until browned.

I served with homemade chimichurri sauce (recipe here). As a note, next time, I will probably use half the vinegar this recipe called for. I also, made cauliflower tortillas (recipe here) to make it diet approved. I will say, I continue to be pleasantly surprised by how good the cauliflower substitutes are as we do this diet! The tortillas were amazing! 

I also topped mine with some fresh grated parmesan and chopped red onions. Bryce did the same but also added salsa and sour cream to his! 

I will suffice it to say, he was pleased! 

Are you a fan of Mexican cuisine?

What are some of your favorite crockpot recipes?

Have a great day!