Weekends scream for piles and piles of juicy carnitas. From tacos to nachos to enchiladas, this shredded pork recipe is super versatile.
I boost the flavor of the pork by pouring over a Mexican Coke along with the remaining seasoning. We all know the icy-cold Mexican Coke is superior, pero cooking pork with it takes these carnitas to another level. That, dried ancho chiles, plenty of spices and my trusty slow cooker give these carnitas that all-day cooking flavor. I like to lightly char my corn tortillas over an open flame, which helps the tortilla become firmer, enabling it to hold up hearty mounds of succulent carnitas.
Pair this with some serious spring vibes and mix up my Strawberry Hibiscus Margarita. It’s super refreshing and a total breeze to whip up. Hibiscus and strawberries blend to create a tasty syrup that really brings out the tequila’s flavor. Serve it chilled over ice, and you’ve got the sweetest way to end your day.
Find dried hibiscus flowers in the produce area of your local grocery store or the Latin section near the spices. Slice the strawberries before adding them to the saucepan, and when straining, push down on the cooked strawberries with the back of your spoon to extract all their sweet goodness.
Ancho Chile Carnitas Tacos
Serves: 10 People
Ingredients:
- 4 ancho chiles, stems and seeds removed
- 5 pounds boneless pork shoulder
- 1 (12-ounce) bottle Mexican Coke
- 1 onion, sliced
- 4 garlic cloves
- 1 lime, freshly squeezed
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 1 bay leaf
- 1 bunch cilantro, washed
For serving: corn tortillas, sliced radishes, queso fresco, salsa and lime
Directions:
- Place the chiles in a microwave-safe bowl and cover with water. Microwave on high for 4 minutes. Remove from microwave, cover and set aside to steep for 10 minutes.
- Cut the pork into large pieces and place them in the slow cooker. Add the chiles, coke, onion, garlic, lime juice, cumin, salt, oregano, black pepper and bay leaf. Stir to ensure the pork is evenly coated.
- Place the cilantro over the pork, cover and cook on low for 8 hours or until pork is fork tender. Using two forks, shred the pork, and return to slow cooker.
- Serve warm in tacos garnished with radishes, queso fresco, salsa and limes.
Strawberry Hibiscus Margaritas
Makes: 4 Margaritas
Ingredients for Strawberry Hibiscus Syrup:
- 6 large fresh strawberries, sliced
- 1/4 cup dried hibiscus flowers
- 1 cup water
- 1/2 cup sugar
Directions:
- In a saucepan combine strawberries, hibiscus flowers, water and sugar.
- Bring to a boil, then simmer for 5 minutes, until all sugar is dissolved, and strawberries are softened. Remove from heat, allow to cool.
- Strain syrup pushing down on strawberries with back of spoon, and use to make margaritas. Store syrup in fridge for up to 1 week.
Ingredients for Margaritas:
- 2 ounces strawberry-hibiscus syrup
- 2 ounces tequila blanco
- 1 ounce fresh lime juice
- 1 ounce Cointreau
- Lime wedges
- Salt
- Strawberries for garnish
Directions:
- Run a lime wedge around the rim of glass, dip glass in salt.
- To a cocktail shaker filled with ice combine strawberry hibiscus syrup, tequila, lime juice, and Cointreau.
- Shake vigorously until well chilled.
- Serve over ice, garnished with a strawberry.
