What says summer like no-hassle dinners served with a cocktail? We want to enjoy as much time outside as possible now that the weather is warm and the sun is out. Leave the stove off, step away from the grill, and let the slow cooker do all the work for you tonight.
These Slow Cooker Pork Carnitas Tacos have summer written all over them. The Boston butt or pork shoulder covered in a dry rub mixture of smoked paprika, oregano, coriander, cumin, red pepper flakes, salt and pepper cooks on HIGH for 5 hours or LOW for 8 to 10 hours. When the meat is done, shred it and you’re ready to fill your tortillas.
We wanted to brighten these tacos up a bit and thought a pickled slaw would complement the juicy, spicy pork perfectly. Prep this Spiralizer Pickled Radish Slaw the night before so it’s ready and waiting to garnish your tacos when you get home. Spiralize radishes, carrots, and jicama. Then mix the spirals with white vinegar, water, sugar, salt and roasted red pepper flakes for a little kick. Cover the mixture and refrigerate overnight.
Top your tacos with pickled slaw, a squeeze of fresh lime juice, and a dollop of sour cream, mix yourself a margarita and welcome summer. The leftovers (if you’re lucky enough to have any) will be even better the next day in more tacos, enchiladas or atop a rice bowl.