For nearly 30 years, Steve and Lori Meyer have nurtured the family farm begun by Steve’s great-grandfather.
These days, the Meyers are making plans to pass the family business – and legacy – to their adult children, Jordan and Brody. “Lori and I want to see the farm continue on, and that’s the reason we get up every day, so that we can do enough to make it workable for our kids until the point they want to take it over.” On the Meyer farm, all members are mindful of their part in fostering sustainable farming practices and providing a safe and humane environment, balanced diet and stress-free life for the animals under their care. “We work hard to ensure that we leave the land, with all its beauty and resources, better than when we started,” Steve said.
Hormel Foods is honored to stand side by side with the Meyers and to share one of their family recipes with you.
Pork Carnitas Street Tacos
- 1 (2 to 3-pound) HORMEL® pork shoulder, arm or Boston butt roast
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 cup chicken broth
- 18 taco-size flour or corn tortillas
- as desired black beans, sliced avocado, diced tomato, diced red onion, mild green chilies, salsa verde, shredded Monterey Jack cheese, chopped fresh cilantro, sour cream
Instructions
Lightly coat pork with non-stick cooking spray. In small bowl, combine black pepper, cumin, garlic powder, onion powder, crushed red pepper, salt and smoked paprika. Sprinkle over all sides of pork.
Pour chicken broth in bottom of slow cooker. Top with seasoned pork. Cover and cook on HIGH setting 5 hours. Reduce heat to LOW setting. Cook 1 to 2 hours or until pork is very tender. Remove pork from slow cooker.
With two forks, shred pork and place on large rimmed baking pan. Pour juices from slow cooker over pork.
Heat broiler. Broil shredded pork 5 to 7 minutes or until browned and crispy.
Serve on tortillas with suggested toppings.