Crockpot Carnitas with Cilantro-Lime Red Cabbage and Fresh Avocado
Serves 4 to 6
These juicy tender carnitas are the perfect dinner to share with family and friends. The crockpot does almost all of the work for you, so you aren’t tied to the kitchen. The pureed chipotle in adobo gives the tender pork just a bit of heat and compliments the citrusy cabbage. Serve with refried beans.
Ingredients for the carnitas:
1 1 ¼ pound pork tenderloin
1 small diced red onion
2 cloves minced garlic
¾ cup white wine
2 tablespoons white wine vinegar
1 tablespoon cumin
1 ½ teaspoons chili powder
1 teaspoon pureed canned chipotle in adobo
½ teaspoon sea salt
¼ teaspoon ground black pepper
Instructions for the carnitas:
About 6 ½ hours before you would like to serve dinner, put all of the ingredients in the crockpot on the low setting and stir together.
Ingredients for the cilantro-lime cream sauce:
1 cup sour cream
2 limes, zest, and juice
½ cup chopped cilantro
3 green onions, thinly sliced
½ teaspoon sea salt
½ teaspoon ground black pepper
Instructions for the cream sauce:
Reserve 2 tablespoons of the green onions for a garnish. In a small bowl combine all the ingredients and mix well. Refrigerate until ready to use.
Avocadoes, ½ per person
Red cabbage, 4 to 6 cups shredded
Corn tortillas, 2 per person
Bringing it all together
About 30 minutes before you would like to serve, heat a large flat skillet over medium-high heat. While the skillet heats, core and thinly slice ½ of the head of cabbage and toss with ½ of the cream sauce. Use two forks to shred the pork tenderloin. Turn off the crockpot and allow pork to stand for 10 to 15 minutes to absorb the juices. While pork rests, begin to fry the tortillas for about a minute per side. Cover the hot tortillas with a damp paper towel.
Just before serving, slice each avocado half into 4 slices. Coarsely chop an additional ½ cup of cilantro. Place about ¼ cup each of the pork and cabbage mixtures into each tortilla. Garnish each taco with 2 slices of avocado and a sprinkling of cilantro. Repeat until each guest has 2 tacos. Divide remaining cream sauce among plates and garnish with reserved green onion.