Crock Pot Carnita Tacos with Chipotle Cream

• Produce

  • 1 Cilantro
  • 5 cloves Garlic
  • 1 Jalapeno
  • 1 Red onion, small
  • 1 White onion, large

• Canned Goods

  • 1 Chipotle in adobo
  • 2 tsp Chipotle peppers in adobo

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Chili powder
  • 3 1/2 tsp Kosher salt
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 3/4 cup Apple cider vinegar
  • 1 tbsp Oil

• Nuts & Seeds

  • 2 1/2 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas, toasted

• Dairy

  • 1 Cotija cheese
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 12 oz Beer

• Liquids

  • 1 1/4 cup Water

• Other

  • 1 (4-5 lb lean boneless pork roast, trimmed of excess fat and cut into 3" chunks

Found on hostthetoast.com

Description

Ingredients

• ¾ cup apple cider vinegar
• 1¼ cup water
• 1 small red onion, thinly sliced
• 1 jalapeno, sliced
• 1½ tablespoons sugar
• 2 teaspoons kosher salt
• 2 teaspoons chipotle peppers in adobo, finely minced
• ½ cup sour cream
• 1 teaspoon lime juice
• 1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3 chunks
• 1 tablespoon oil
• 12 oz beer
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
• 2½ teaspoons cumin
• 1 teaspoon chili powder
• 1½ teaspoons Kosher salt
• 1 teaspoon black pepper
• 12-16 corn tortillas, toasted
• Cotija cheese, for topping
• Cilantro, for topping

Directions

• Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
• In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if youd like to tame the heat. Cover and refrigerate.
• In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
• Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
• After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
• Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.
• Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
• When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.