One of my favorite childhood memories is going to Olvera Street in downtown Los Angeles and eating at La Luz del Dia, the restaurant on the corner of the plaza. The carnitas soft tacos are sooooo delicious. To this day, my brothers know how to make their big sister happy. On their way through LA, they cruise by and pick up a pound of carnitas and a stack of corn tortillas.
Carnitas means “little meats” in Spanish. It is a seasoned, roasted shredded pork filling used for tacos. So good!
Though I consider “Olvera Street carnitas” to be the gold standard of shredded pork tacos, I do make an equivalent of sorts at home. It’s cheaper, that’s for sure, and a little easier to achieve than a drive to the City of Angels. Though “carnitas purists” may disagree, you can make this in your crockpot for a simple and delicious dinner.
Recipe: Slow Cooker Carnitas Soft Tacos
- 3-4 pound pork shoulder roast
- salt and pepper
- 1 onion, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup water
- Place pork roast in crockpot. Season with salt and pepper. Add chopped onion and spinkle with oregano. Add water to pot.
- Cook on low for 8 hours or on high for about 4. Meat should fall apart.
- Remove from pot. Save juices for chili, stew, or soup. Shred meat and serve with corn tortillas and guacamole.
- To freeze: Cool meat completely and place in ziptop freezer bags. Squeeze out excess air and freeze.
Do you have a favorite taco memory?
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