Carnitas and Tex Mex Dressing

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Soy free shredded pork taco or burrito filling with creamy dressing that could be used on fish tacos or any number of other delights. Pork filling is similar to Chipotle restaurant style.

Preparation time: 5.5 hrs
Cooking time: 5 hrs

Difficulty: Medium - experience needed
Serves: 8

Dietary guidance: n 

Tags: main · mexican · pot · pork · cooker · slow · dressing · tacos · crock · burritos ·


1 medium onion, peeled and sliced in rings
4 cloves garlic, peeled
½ C beer
2 bay leaves
3.23 lbs Pork Butt
Season both sides to taste with Nature’s Seasoning.
2T chili powder (1T per side)
½ t oregano (¼ t per side)
½ t cumin (¼ t per side)
Cook on low for 5 hours, until the meat shreds easily but isn’t dry.
Remove butt and shred into large pan. Filter solids from cooking liquid with strainer and allow to separate.
Chop 2 chipotles in adobo and add to meat.
Push shredded meat to one side of the pan.
Cook ~2T flour in the liquid fat. Whisk in the liquid. Stir in the shredded meat.
Salt to taste.

Tex Mex Dressing
½ C low fat buttermilk
¼ C sour cream
1 T onion
1 T cilantro
3 t lime juice
½ t garlic
¼ t salt
pinch chili powder
pinch red pepper flakes
Process in blender until smooth. Chill overnight before using.


Layer onions, garlic, and bay leaves in the bottom of the crock pot. Pour beer over them. Season both sides of the pork and lay it over the onions. Put a lid on the crock and let it go. Remove the pork with tongs when it's done. Strain out the cooking liquid and allow it to separate while shredding the pork, removing chunks of fat. Thicken the liquid as you would a gravy, reintegrating meat.

Serving Suggestion:
Rice cooked with cinnamon stick, add in 2 T chopped cilantro while fluffing after cooking.
Tortillas or tortilla chips.
Shredded lettuce, chopped green peppers, sliced black olives, Cacique Cotija cheese crumbles, raw corn kernels, Tex Mex Dressing (recipe above)…


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