Perfect for a crowd, these pork carnitas are a great hands-off option for entertaining. DIY style lets each guest choose the toppings that they prefer, and everyone is happy! Spend a few minutes in the morning preparing the Mexican Pulled Pork and relax (or work, if you must). Then spend a few minutes preparing the toppings, avocado cream, and shredding the pork, and you’re ready to eat!
Did you know carnitas means “little meats”? I love the size of carnitas (smaller means you get to eat more, right?) and the DIY aspect of choosing your favorite toppings makes for a fun and interactive meal. Most recipes for carnitas don’t include cheese, but if you know me, you know I LOVE cheese. So naturally, some Monterey Jack made it onto the plate.
This recipe for Mexican Pulled Pork in the slow cooker is incredibly easy, and leaves plenty of leftovers, so taco Tuesday doesn’t have to be relegated to just Tuesdays. We used the extra pork for BBQ pork sliders and we have lots in the freezer for another night.
Do you ever open up an avocado that feels perfectly ripe, but it’s filled with spots and a few brown veins? The worst! That’s exactly what happened to me when I decided to make this avocado cream sauce. I added elements that I anticipated to include as additional toppings for the carnitas into the blender and came out with this. A zesty, punchy, cool cream sauce that is perfect with the warm and comforting pork.