- This Taco Tuesday recipe is one that everyone should have
in their recipe repertoire.
Today's Carnita Lettuce Cobs are full of smokey
and fresh flavors, and it's a low-carb lovers' dream.
(Upbeat happy music)
(Classical Mexican music)
Hey guys, your probably wondering "Laura, it's Taco Tuesday.
Where are the tortillas today?"
Well there are many Taco Tuesdays that place this carnitas
inside some core tortillas.
Today we are making this a little lighter
and placing them inside a lettuce cup.
But by all means, use a tortilla
if that's what makes you happy and trying this recipe.
But I have to tell you that once you take a bite
of the tender crispy carnitas, the pico de gallo,
the cheese with all that fresh crunch from the lettuce,
you will know exactly what I am talking about.
First, let's make the rub for the pork.
In a small dish, I'm going to combine the oregano,
cumin, salt, black pepper, chili powder, and olive oil.
Then I'm going to rub it all over the pork roast.
I went ahead and bought a bigger roast than the recipe,
because I want leftovers, and trust me you do too.
You can make quesadillas, burrito bowls,
salads and more tacos.
Then we just place the roast into the slow cooker,
along with a chopped onion, some garlic, and jalapeno.
Last, I'm going to have an orange, squeeze the juice right
over the meat, and toss in the rinds.
Trust me, you don't want to skip this step.
Now we are going to cover this and cook on low
for eight to ten hours, overnight,
or on high for six to eight.
You guys, this is why this meal is so awesome to make
when you have a busy life.
I mean, you can run errands like I did, come back
at the end of the day, and the meal is waiting for you.
Let's check on our carnita, shall we?
I like to shred my meat directly in the slow cooker,
but you can remove it and shred it as well.
Now from here we could just totally serve it on the taco,
but carnitas, they really need that one more step,
and what I love about carnitas is that crispy,
charred coat that makes every bite so incredible.
And to do that, you're going to have to pan fry the roast.
So I'm going to remove some of the roast into the bowl,
and this, my friends, as is looks amazing,
but we're going to do that one next step.
So I'm going to add some oil right onto my pan.
Alright, so now that our oil is hot,
I'm going to add our meat.
You will probably need to do this step in several batches,
which is exactly what I'm gonna be doing.
It's looking so good.
Alright, so this is ready, you slice up some lime wedges.
So to assemble I am going to use lettuce instead
of tortillas, but you can use tortillas as well,
and we are just going to remove the leafs.
You can use green lettuce, butter lettuce
like I'm using today, romaine, even iceberg
to make your lettuce cups.
To assemble, I just have the lettuce cups,
the carnitas, some shredded cheese,
and salsa, and some lime wedges.
It's super simple, but you really want
to taste the carnitas, so let's get started.
Let's dig in.
If you could be here right now, these carnitas are tender,
they are a little bit crispy, those flavors from the orange,
the cumin, the smokiness, yep.
The pico de gallo, there is nothing clean
about eating this meal, but it is super delicious,
it's super fresh, and it just really all works.
I can't wait for you guys to make this.
Check the recipe link right below this video
with all the ingredients, measurements.
This is one Taco Tuesday recipe you're gonna love.
And while your checking out the link,
click the red subscribe button,
because we're celebrating Taco Tuesday
with a fresh, new recipe
from the Taco Tuesday cookbook every week.
See you next time.
(upbeat Mexican music)