Heavenly Fire Carnitas

6-8 Boneless Country Style Rump Roast (you can use boneless ribs, loin or chops) (approximately 3-5 lbs)
24 mini street corn tortillas
1 bunch cilantro
1 yellow onion P
3 chicken bullion cubes 4 oz beer (recommend a light beer such as Tecate) 1/3 Jar Heavenly Fire Salsa
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
4 - 6 fresh limes
Cut the ribs into 2 inch cubes. Combine in large mixing bowl with olive oil and salt and pepper, and one third of a jar of your favorite heat of Heavenly Fire Salsa ( I recommend using hotter or hottest because it has a more complex flavor profile) mixing thoroughly. In Crock-Pot, add 1/2 cup of beer and the 3 bouillon cubes to the meat mixture. Cover Crock-Pot and turn on high. Let ribs cook for at least 6 hours ( I often let my ribs cook for 8 to 9 hours). Line an 11 x 15 cookie sheet with foil. Remove ribs from Crock-Pot and place on cookie sheet. Allowed to cool for approximately 5 minutes and then shred the ribs and place in oven on broil for five minutes. Remove from oven and set aside. Lightly fry corn tortillas in oil ( approximately 5 seconds per side). Place shredded pork on corn tortilla and garnish with chopped cilantro and onion. Serve with a garnish of fresh lime wedges to be squeezed on top of Carnitas before eating.

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