If you’ve been following the blog (or my Instagram) for a while, you’ve probably seen that I like to go meatless now and then.
It’s not that I think eating meat is wrong. There are farms that raise happy, healthy animals, and treat them with love and care. But that high quality meat is hard to find and often expensive.
But most importantly, I try to listen to my body and what its asking for. And sometimes my body just doesn’t want meat. Its important for us to be in tune with what our bodies need, and I think its perfectly ok to break free of the labels others try to put on us. In fact, I think its healthier to eat intuitively, instead of forcing yourself to eat within the boundaries of vegetarian, or paleo, or vegan 100% of the time.
So this often-meatless mama is bringing you a recipe for juicy, flavorful meat. Meat that falls apart and makes your whole house smell like a taqueria. Those smells that can only come from slow-cooked, spice-rubbed pork. And I’m not going to feel one bit weird about it.
Welcome to the party some fresh pico de gallo + crispy home-fried tostadas.
They will become your very closest friends.
The recipe below will be for the fall-apart crockpot carnitas, but the other pieces come together so quick. Just throw some tortillas into a hot skillet with a little oil until they are golden and crispy. Drain them on a paper towel until you’re ready to slather them with sour cream and load on the toppings.
As for the pico – its just as easy!
Chopped fresh tomatoes, diced red onion, minced garlic and jalapeno, and a squeeze of lime. Sprinkle it with sea salt, pepper, and a pinch of cumin. BAM. That’s it! You can throw in some chopped cilantro too. You really can’t mess this up. Taste as you go and let those beautiful, bright flavors speak for themselves.
Now, for the main event.
Prepare to drool.
FALL-APART CROCKPOT CARNITAS + FRESH PICO DE GALLO
- 2 lbs pork shoulder or loin roast
- 1 lime
- 1/2 a yellow onion, diced
- 1 jalapeno, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 2 tsp chili powder
- 2 tsp sea salt
Pico de Gallo:
- 4 vine-ripened tomatoes
- 1 jalapeno
- 1 medium clove of garlic
- 2 tbsp cilantro leaves
- 1 lime
- salt and pepper
- cumin (optional)
Mix together the spices and rub on the pork. Place the sliced jalapeno, diced onion, and juice of the lime in the bottom of the crockpot. Place the spice-rubbed pork on top and cook on low for 5-6 hours.
Make the pico de gallo. Wash and dry the tomatoes and jalapeno. Cut the stem area off of both and dice into small pieces. Chop the cilantro and mince the garlic. Squeeze in the juice of the lime and sprinkle with a little salt and pepper, to taste. Add a pinch of cumin, if using. Toss together and store in the fridge in an airtight container.
Shred the meat into the flavorful juices and serve on tostadas, tacos, stuffed potatoes, whatever! Top it with that beautiful pico and a dollop of crema and dig in.
Need a super bomb, flavorful crema recipe? Try out my Roasted Jalapeno Crema here!
Want more Mexican-inspired recipes?
HAPPY EATING, LOVES!