Taco Truck Carnitas and this week’s menu!

Hey guys!

I’m so excited to have a new recipe for you. I can honestly say, this may be my favorite thing I have ever made. We frequent (we live at) this cute little taco place in town who also has a taco truck. Words can’t explain the love I have for this place. And that’s saying a lot. Because they don’t use a lot of cheese in their tacos, and when I first heard that I was sketched out. But now, I NEVER serve cheese on tacos. It’s forced me to create delicious sauces on my own in place of cheese and my god. Cue the Little Mermaid’s “A Whole New World.”

I want to start by saying these carnitas are so freaking easy. They have a seemingly hefty list of ingredients but you all know me. I’m a lazy cook. So if I can do it, I promise you can too! Another thing I’d like to add is that these are NOT great quality photos. I made these bad boys for a get together so I was a little rushed. I need to be better about my photo taking.

I’m going to very quickly tell you what is on the menu this week and then I’ll get right to the recipe!

Today: spiced pecan goat cheese salad for lunch, low carb jalapeño popper stuffed chicken wrapped in bacon!!(what?!?) for dinner. Thanks target!
Monday: grilled steak with herbed butter and mashed goat cheese cauliflower
Tuesday: spicy fish tacos with the jalapeño ranch I’m going to share with you in a sec!
Wednesday: buffalo and barbecue wings with zucchini
Thursday: Sweet Chili Baked Salmon

For lunch I’m making creamy white chicken chili with one can of high fiber beans to keep it low carb! Mmm

Doesn’t that all sound amazing? I’m so excited!

Okay. Let’s get to these phenomenal tacos.

you will need:

-2 pounds of either pork butt or pork tenderloin.
-3 tablespoons of olive oil
-2 tablespoons of vegetable oil
-2 tablespoons of brown sugar
-1 tablespoon oregano
-2 tablespoons cumin
-2 teaspoons of garlic paste (or two cloves)
-1 orange
-1 jalapeño, cut and seeded (I’m a wimp)
-salt and pepper to rub on the pork

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Get that trusty crockpot! Set it on high for 4 hours. Rub one tablespoon of olive oil into the bottom of the crockpot and add your cut up jalapeño!

In a bowl, whisk together the last 2 tablespoons of olive oil with everything but the salt, pepper and orange. The vegetable oil will be used later.

Take your butt or tenderloin and massage salt and pepper into it. Place it on top of the jalapeño in the crock pot.

Rub olive oil/spice mixture all over tenderloin in the crock pot. I covered the entire top of the loin. Don’t worry about the bottom, it’s being flavored by the jalapeño!

Cut one orange in half and squeeze both pieces all over the loin or butt. Then place the orange slices in the crockpot with it!

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4 hours later, shred that pork up with a fork!

Heat vegetable oil in a large pan on the stove on medium/high heat. Take a slotted spoon and scoop out the shredded pork, letting some of the juices fall out. Add to the hot pan. Let the bottom side of the pork get all fried and crusty! Yum yum!

That’s it! Serve on soft corn tortillas! I recommend pico, cilantro and my creamy jalapeño ranch on top! I recommend eating like 10. Hehe

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So, really quickly, let me tell you how easy this delicious crema is. My friends went nuts over it. You will too.

All you need it a seeded jalapeño, one ranch packet, half of an avocado, cut into slices, 2 cups of sour cream of your choice, one cup of reduced fat mayo and one solid squeeze of lime juice! Put all of that in a blender and blend until smooth! Tada! It’s. Perfect. I put it in my Nutribullet and it works perfectly!

I hope you get to make this amazing dish soon! Your family and/or friends will be so impressed. I assure you.

Quick note: I would usually use a pork butt but Trader Joe’s only had tenderloin so I accidentally made this a leaner, healthier taco. And it turned out great! So please use whichever!

Xo

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