This is what we prepared for dinner on Christmas Eve. It was incredibly tasty:

Tacos de Carnita

The carnitas, which were the heart of the meal, were the key to it all:

Carnitas

And here is the recipe I used:

Ingredients

• 3 lbs. of pork shoulder steaks
• 1 red onion, sliced
• 4 garlic cloves
• 3 tbs of smoked alderwood salt
• 1/4 cup of freshly squeezed orange juice
• 1/2 cup of water
• Juice of 1/2 a lime
• 2 tbs of dry Mexican oregano leaves
• 2 tsp of ground cumin
• 1 tsp of ground black pepper

Directions:

1. Cut the steaks into manageable pieces and remove some of the excess fat if you feel like it. Rub each stake with salt and cumin and place on a hot pan with a bit of oil to brown both sides.
2. Once browned, place all meat in the crockpot and recover all the juices from the pans by squeezing the orange juices on them and then transferring it all to a crockpot.
3. Add the rest of the ingredients to the crockpot, mix well and cook on high for 5 hours.
4. Shred and serve.

I used a couple of recipes that I found online as a starting point, and then tweaked it according to what I had available.

For the tacos, we roasted some root vegetables, caramelized a few onions, chopped some cilantro, tomatoes and onions, and added some avocado slices and a bit of grated sheep’s milk cheese:

The Taco

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