Every Tuesday is Taco Tuesday at the Neufeld house. We LOVE tacos! Most of the time it is ground beef tacos, but we also do chicken tacos, fish tacos, and tonight we had carnitas tacos. Yum! Here is what I did:
Yesterday we had slow-cooker pulled pork barbecue sandwiches. When you get a pork shoulder roast on sale, it is quite economical.
Put a big pork shoulder roast (or pork butt roast, great name BTW) in a slow cooker.
Quarter one onion and put in pot.
Add 5 or 6 peeled garlic cloves.
Add 1 cup beef stock (or make with boullion cube).
Season with salt/pepper.
Cook on low for 8 hours. Shred with fork and serve on your favorite bun with favorite barbecue sauce. Melts in your mouth! This goes well with coleslaw, too.
For carnitas, take remaining meat and save for the next day. Strain liquid from slow-cooker and save. The next day: Place shredded pork in a baking pan and pour 1/2 cup milk over. (I know, sounds weird). Bake at 325 for 1 hour. Stir/scrape meat off pan and pour 1/2 cup of reserved meat broth over. Every 15 minutes, repeat the scrape/pour process until meat is crispy to your liking. Season to taste and serve in tacos! Muy bien!