Growing up, my sister and I always loved when Mom would make tacos. During the summer, we would all be working outside in the garden or on the farm until late into the evening and tacos were an exciting thing to look forward to. I now realize tacos have a different meaning for just about anyone. And as they become more and more popular, the tacos I grew up with seem…well, drab. In Iowa – at that time – nothing was better than a combination of ground beef with taco seasoning in a soft shell topped with cheese, lettuce and salsa. I also now realize this was a super quick meal for Mom – go Mom!
Those tacos will always hold a special nostalgic place with my tastebuds, but I love to make a more elevated filling now. We all fall prey to the thought that if something is more true to a region, it’s hard and time consuming. Let me tell you something: these carnitas tacos are far from hard work! Everything is done in the slow cooker. Period.
Black beans and pork cook slowly together and when combined with spices and salsa, they create a rich and pull-apart tender meat that’s ready to go when you are! I would never say these are authentic but they definitely are tasty!
- 2 15-ounce cans black beans
- 1 medium onion, chopped
- 1 Anaheim chili or other chili, diced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 2 teaspoons salt
- 3-4 pound pork shoulder roast
- 2 cups salsa
- In a 4-6 quart slow cooker, pour two cans of black beans with their liquid.
- Add the chopped onion, chili, paprika, cumin, oregano and salt. Stir to combine.
- Place the shoulder roast on top.
- Pour over favorite salsa and top with the lid.
- Cook on low 6-8 hours or high 4-5 hours. The meat is done when a fork is easily inserted in the meat and it shreds easily.
- Remove meat from the cooker. If there is a bone in the roast, it should pull right out.
- Shred using two forks.
- Return the meat to the cooker and stir together with the beans and cooking liquid.
- Serve on corn or flour tortillas with desired condiments.