Jalapeno Lime Carnitas (for the crock pot)

​

​

Ingredients for Carnitas:                                                             Ingredients for Gazpacho Salsa:           
2 tsp. The Tangy Olive Pure Extra Virgin Olive Oil                 1/2 c. heirloom cherry tomatoes, diced
3 lbs. boneless pork butt                                                             1/2 c. cucumber, diced          
1/2 Tbsp. sea salt                                                                          3/4 c. red, yellow and orange bell peppers, diced                  Tbsp. ground cumin                                                                      2 Tbsp. red onion, peeled and diced
2 tsp. dried oregano                                                                     1 Tbsp. The Tangy Olive Jalapeño Lime White Balsamic
5-6 garlic cloves, peeled and minced                                         1 garlic cloves, peeled and minced
1/2 c. The Tangy Olive Jalapeño Lime White Balsamic         1/4 tsp. smoked paprika salt to taste
1 12 oz. bottle Mexican-style lager beer                                   

​

​

Program your slow cooker to sauté and drizzle with olive oil. Once the oil is hot, add pork and sear on all sides. Add seasonings (salt, cumin, oregano and garlic), balsamic and beer, cover, and reduce heat to slow cook on low. Cook the carnitas for 6-8 hours or until cooked through and fork tender.  Remove from the slow cooker and, using a fork, pull the pork into small pieces. Keep warm until ready to serve.

​

For gazpacho, combine tomatoes, cucumbers, peppers, onion, balsamic, garlic and paprika in a bowl, toss to combine the salsa. Season to taste with salt and let the salsa flavours meld together for 30-45 minutes before serving.

Serve carnitas with queso fresco crumbles, cilantro, tortillas and lime wedges.