Out West These Are Magical and Come From a Truck, but Here They’re Slow Cooked in the Crock – Yum!
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I can’t explain my love for carnitas. The first time I had them they were served up to me in San Jose, California in a couple corn tortillas and topped with onion and cilantro then wrapped up in foil. I have not had anything even close to those two, first tacos until now.
If I’d known I could cook this delicious, mouth-watering meat up in my crock I would’ve wasted many, many years of dreaming about them from all the way over here on the east coast. While I tried many Mexican restaurants, none of their versions did it for me. Thank heavens I found this recipe!
Recipe and photo courtesy of Pinch of Yum.
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Quick Tip: This makes plenty for leftovers, and you can switch them up by making a unique casserole.