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I have a confession.
I really don’t like my slow cooker.
Maybe it is just my very cheap, one setting crockpot or maybe I just hate cleaning out the huge bowl. Yeah, that’s probably it. I dread cleaning out that bowl.Seriously though, the slow cooker is kind of a pain. At least for me anyway.
See, I have to take pictures in natural light. In order for me to properly cook food in a slowcooker I have two options for having it done during daylight hours.
One: Start the slowcooker before bed. This would seem like a good option, but somehow I ALWAYS forget to actually start the slowcooker. Seriously, I’ll make mental notes and I still can’t remember to take the thing out of the fridge (I normally prep it earlier) and flip the switch.
I know. It’s really not that hard.
Option two: Cook the food one day, shoot the food the next.
This option seems to work for me, but it takes more time and effort than I would like. I mean the idea of the crockpot it that it is supposed to be easy breezy. But I am impatient and I want to see my end product, not wait a day and half for it.
Also, everything I seem to cook in the crockpot know one likes (these carnitas are obviously not included), but that could just be because my family is super picky and really not fired up on anything other than steak, burritos and anything with buffalo sauce.
Seeing as everyone else out there seems to LOVE the slow cooker though, I gave it another try. Plus, Carnitas are the perfect crockpot meal. Ten hours of cooking time screams CROCKPOT!
I still think it’s kind of a pain, but these Carnitas were so good! Mexican food at its best! I slow cooked them in Mexican beer and spicy taco like seasonings. It. Is. Good.
I switched things up a bit and did a burrito bowl instead of the traditional taco. Really no one needs to see yet another carnitas taco recipe. And carnitas over rice, loaded with Pico de Gallo, cheddar cheese, guacamole and then stuffed into a spicy, crunchy tortilla bowl are just, well … one awesome fiesta!
Making the tortilla bowls are really simple. You just need a medium size oven safe bowl. All you do you is season the tortillas, drape them over the bowl and use your hand to mold them around the bowl and them bake for about ten minutes. Done.
Once the carnitas are cooked, just filled the bowls with some rice, pico de gallo, shredded lettuce, carnitas, cheddar and a whole lot of guac. The more guac the better, obviously. Then just break into that sucker and enjoy.
Oh and one last thing. Leftover carnitas are awesome to have around. Awesome! I have been serving up leftovers on pizza (oh yes, loaded with cheese and more avocado), sandwiches and just over rice. Depending on how many people you are feeding, you could have your lunch set for the week. Score!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ok, now go break our your crock pot!