Boy, Nate’s Musakhan Carnitas are looking too good right now! We cure pork shoulder for two days in sumac and then confit it overnight in its own fat. For each guest we crisp them up on out flat top and season again with Baharat (a middle eastern spice blend of warming spices and chile powders) and top them with fresh onions and cilantro. Be like Nate - Come get some 🌮 🌮 🌮
BE WARNED: If you are into chopping food and cooking for hours, this is not your recipe!!! Haha!! Well I like chopping (is that strange, I find it relaxing), but seriously this is the BEST, HEALTHY, and MOST SIMPLE recipe!! 🙌 Pork Loin or Tenderloin 🙌Jar of Salsa Verde 🙌Dump jar of salsa over pork in crock pot and cook on high for 4 hours or 8 on low. Shred or slice as desired.
You can even prep ahead and freeze it!! What?!?!? Can you handle that????? Yes you can!!! You can serve these carnitas for tacos or whoever you want! We love doing it with cilantro/lime rice Chipotle bowl style! Now, go and make these ASAP!! You will thank me! #carnitas#healthymexicanfood#weeknightdinner#freezermeal#babyapprovedfood#recipeideas#crockpotrecipes
Good for sharing 👯♂️ Confit pork, chicharron, escabeche, salsa especial. Essentially, pork three ways; crispy, wobbly and soft, served with 100% heritage corn tortillas. 🌽⚡️ #elpastor#carnitas#taqueria
Tried my hand at tostones rellenos (basically stuffed plantains) after trying them at @takokrew food truck. Obviously they tasted better from the truck but they were still quite tasty at home 🔥
Layered with carnitas, tomatoes, cabbage, and cilantro 😍
Prepping carnitas for tacos. Two braised Boston butts in beer, chipotles, lime juice and adobo sauce. Shredded, twice cooked with spices, and with the reduced braising liquid added back. #tacos#carnitas#mexicancooking