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Crock Pot Carnitas with Quick Pickled Veggies is an easy way to get a festive Mexican meal on the table! Slow cooked pork makes for amazing tacos and the quick pickled veggies and fresh pico de gallo brighten up the rich pork butt.
Summer Fever is beginning to set in at our house. Plans have been made, summer camps paid for, new swimsuits have been purchased, rules for sunscreen application gone over. We are ready to wrap up the school year and get this Summer started!
The kids have hit the sweet spot of childhood. They are 10 years old now and are old enough to participate in most everything. They have a little bit of freedom, a little bit of an allowance and they are so excited about the possibilities before them. We are excited for them, too! At this age you actually remember this stuff for the rest of your life. They’re still young enough to be wide-eyed with wonder and old enough to get on the biggest, scariest ride at the amusement park. This is where the real fun is. Where you get to make some memories with your kids before they hate your guts in a couple of years (and we have seen signs of that coming down the line as well).
To kick off what is sure to be an epic Summer break for the kiddos, we headed out for a little Spring Break Mulligan last week (last month’s actual Spring Break was pretty anti-climactic). A couple of days at an indoor waterpark seemed like the perfect way to get a little pre-summer fun in. Let’s call it a practice run before the real action starts in May!
Once May begins, it’ll be a mad dash to the finish line for school, but we always find time to celebrate the unofficial beginning to summer, Cinco de Mayo. We aren’t from Mexico but we aren’t going to let that stop us from eating tacos and drinking margaritas. That’s why these Crock Pot Carnitas with Quick Pickled Veggies will be gracing our table on May 5th. Along with some warm tortillas, maybe some black beans and rice, and a big bowl of guacamole. Just a few minutes of prep and this slow cooked pork will transform into a delicious way to celebrate the beginning of an epic summer.
More amazing recipes for Cinco de Mayo or any Mexican meal!
- 1 teaspoon garlic powder
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Pinch cayenne
- 5 lb boston butt roast
- 2 limes , halved and juiced
- 1 small onion , cut into thick rings
- Warm tortillas
- Queso Fresco
- Quick Pickled Veggies (recipe below)
- Sour Cream or Mexican Crema
- Lime wedges
- Pico de Gallo (recipe below)
- Heat a large cast iron pan over high heat. Meanwhile mix together the spices and rub all over the pork butt. Sear each side of the pork butt in the heated skillet until each side is browned, about 2 minutes per side. Line the bottom of the slow cooker with the onion rings and add the limes and their juice along with ½ cup water. Place the Boston butt on top and cover. Cook on high for 6-7 hours or until the meat is tender. Remove the meat and shred with a fork and place on a rimmed baking sheet. Place under the broiler for 5 minutes or until the edges of the pork just start to crisp. Serve with warm tortillas, cheese and toppings.
- 1/2 cup apple cider vinegar
- 1 cup boiling water
- 1 tablespoon sugar
- 1.5 teaspoon kosher salt
- 1/2 large red onion, finely sliced
- 1 large carrot, shredded
- 4 large radishes, thinly sliced into half moons
- Mix the vinegar, water, sugar and salt together in a large bowl. Add in the veggies and stir. Let sit for at least 30 minutes before serving. Refrigerate for up to 3 weeks.
- 2 medium roma tomatoes, diced
- 1/2 small white onion, diced
- 2 medium jalapenos, diced and seeded
- 1/4 cup chopped cilantro
- Juice of two limes
- 1/2 teaspoon kosher salt
- Mix all ingredients together in a bowl. Taste and adjust seasoning if necessary. Serve immediately or store in the fridge for 3-4 days.