Carnitas Pork Tacos with Honey Lime Dressing
Miz Helen's Kitchen
Ingredients
2 pound pork tenderloin
Rub
1 1/2 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon chipotle powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup cilantro, chopped
1 cup green onions with tops, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cups Salsa Verde
The Dressing
4 tablespoons lime juice
4 tablespoons vegetable oil
2 1/2 tablespoons honey
2 teaspoons cilantro, chopped fine or dried
1/4 teaspoon salt
1/2 teaspoon pepper
dash cayenne
Corn Tortillas
Topping Options:
Lettuce, Green Onions, Cheese,Pineapple, Green Apples, Sour Cream or Greek Yogurt
Directions
Mix the cumin, oregano, chipotle, salt and pepper in a small bowl.
Dry the tenderloin and rub with 1/2 of the dry seasons.
In a very hot skillet pour the olive oil and place the rubbed tenderloin in the skillet and sear the meat.
Remove the tenderloin from the skillet and place it in a preheated slow cooker.
Pour the salsa verde over the tenderloin and sprinkle the remainder of the seasons over the meat.
Place the onions, peppers and cilantro on top of the meat and cover the cooker.
Cook on high for 3 to 4 hours or slow for 5 to 6 hours.
Remove the pork after cooking and place in a utility pan, with two forks shred the meat. Return the meat to the cooker and mix with the remainder liquid. Keep on warm until time to serve.
The Dressing
Place all the ingredients into a jar with a lid. Place the lid on the jar and close very tight. Shake the jar with the dressing until the liquid is completely mixed and a milky color. Put into a serving container and keep at room temperature until ready to serve.
Recipe Tip:
When stacking this taco, we like to stack the lettuce on the bottom, then the onions, then the meat and cheese, then the dressing. Stacking with the greens on the bottom keeps the tortilla dry on the bottom.