I had some loin chops out thawing on Tuesday. I was under the weather that day and went to bed early. Hubby brought home pizza. The plan was to cook them the next evening. However, when I realized that was Ash Wednesday, being Catholic, I couldn’t eat meat. So, the next day I had to cook them up. Thursdays are Girl Scout days so I always run to the crock pot. I went in search of a crock pot pork/boneless chop recipe but decided to modify this carnitas recipe instead. Mexican is always a good idea.
I had some pre-made tostadas in the house. I don’t typically buy these because I like to fry my own shells, for tostadas and tacos, but I bought these on a whim last week and they are actually pretty good. Sometimes being in a place with a large hispanic population is good for my kitchen stash! I have to admit I have much more access to hispanic items than to other ethnicities such as Indian, most Asian, etc. Another reason Mexican food is always a good idea.
I put black beans, lettuce, cheese, quick guacamole (I had an avocado about to go, so I added some fresh lemon juice and some jarred salsa) and tomato on the tostada with my carnitas. I served this with rice, which was cooked with garlic, diced onion and diced red bellpepper. YUM!
CarnitasModified from food.com
- 1 – 2 lbs (about 6 chops) pork loin/loin chops
- 2 cups chicken broth
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cumin
- 1 tablespoon chipotle powder
- 1/4 fresh cilantro, chopped
- ½ teaspoon ground black pepper
- juice of small orange and small lemon
- ¼ teaspoon salt (to taste)
Let’s Make It!
Throw everything in crock pot
Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
Shred meat and serve on tostada, in tacos, burritos, salad.