I’ve had quite the day, so excuse me for not adding a lengthy recipe description that will make your mouth water.
Usually the first thing I say to hubby when he comes home from work is “How was your day?” Today? I said “Unless your pants caught fire at work, your day was better than mine”. So I made my escape for a bit and wandered around Costco aimlessly for a bit. The life of a stay at home mom. Exciting, I know. : )
Not everything I make for Mexican dinners is time intensive, like these pork carnitas. They whip together super fast, and you can even throw all of the ingredients in the crock pot on high for a few hours with good results. I have used pork butt, but it is fattier so you’ll need to trim more fat off first, I prefer using pork loin roast, it is really lean, which is how we prefer it.
3 lbs pork butt, shoulder, or boneless loin roast, cut in 2″ chunks
1 large white onion, chopped
6 garlic cloves, smashed
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder (more if you want it spicier)
2 tsp cumin
2 tsp oregano
1/4 cup lime juice (juice from 1 large lime)
3/4 cup water
Combine everything in a 9 by 13 baking pan or roasting pan.
Cover with foil and bake at 350 degrees for 2 hours, then remove foil and bake for 1 more hour.
Serve with tortillas and desired toppings. (We like red onion, cilantro, and sour cream).