I've been up to so much since getting back from our weekend getaway to The Big Island. It was a very nice trip... we stayed on the Kona Coast and visited The Volcanoes National Park.
The coast line is ruggedly beautiful.
The resort we stayed at had many tide pools that frequents sea turtles. We happened upon one while exploring near the resort. Can you spot it?
We arrived at The Volcanoes National Park early and spent half the day there. We visited Jaggar Museum and were able to view the Kilauea Crater. After that we took a drive along Crater Rim Drive and stopped along the way to explore the park. We all had fun walking through a lava tube and hiking the cooled lava fields.
If you ever have the chance to take a trip out to The Big Island, I recommend spending about a week there and exploring the entire island. We only went for a weekend, since we only have a month left in Hawaii, and wanted to get some sort of island hopping experience.
Even though, I've been running around like a chicken with its head chopped off, I still wanted to share a Cinco de Mayo dish with you.
We eat pork all the time. I prefer cooking pork loin roasts. I usually throw it in the Crock Pot or marinate it, sear it, then roast it in the oven.
To make sure the meat was tender and would shredded well, I used the Crock Pot for this recipe.
Avocado is one of my many favorite foods, so I decided to make a fresh salsa to top the carnitas with. I'm trying to eat healthy and this seemed like a great healthy option.
I hope you celebrate Cinco de Mayo with this recipe...... or this one, this one, even this...... or with the salsa I made last year.
Now, get to it!
- 2 Pound Pork Loin Roast
- 1 Teaspoon Chili Powder (Carroll Shelby's Chili Kit)
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Cayenne Pepper, Or To Taste
- 1/2 Cup Water
- 20 Corn Tortillas, Warmed Through*
- Monterey Jack Cheese, To Taste
- Avocado Salsa (Recipe Below)
Place the pork loin roast in a Crock Pot. Throw all the seasonings and the water in, cover and cook on high for 4-6 hours or on low for 8 hours. Once the pork is done shred it with a fork, taste and adjust seasonings.
To build your carnitas, place some pork on a heated corn tortilla, then some cheese, and finally top the carnita off with the Avocado Salsa. You can also add some hot sauce and sour cream to your carnita for extra heat and flavor. Makes 20 carnitas or so.
* I like to heat a small frying pan on medium/low and spray it with some non-stick cooking spray and heat both sides of my corn tortillas. I then place the corn tortillas in a clean kitchen towel to keep warm.
- 1 Large Tomato or 2 Small Roma Tomatoes, Diced
- 1/4 Of Red Onion, Finely Diced
- 1 Jalapeno, Finely Diced*
- 2-4 Tablespoons Cilantro, Roughly Chopped
- 1 Ripe Avocado, De- Pitted and Chopped
- 1/2 Lime, Juiced
- Pinch Of Salt, Or To Taste
- Pinch Of Garlic Powder, Or To Taste
In a small bowl combine the diced tomato, diced onion, diced jalapeno, chopped cilantro, and chopped avocado. Juice half of the lime over the salsa, being careful not to get any seeds in. Season with salt and garlic powder. Taste and adjust seasonings. Serve over Pork Carnitas, carne esada, grilled chicken, or with tortilla chips. Makes about 2 cups of salsa.
* I like to keep all the seeds from the jalapeno in the recipe, but if you like a milder salsa, partially or completely remove them. Also, if you are sensitive to heat, wear gloves while dicing the jalapeno.