There’s a time for sandals, spontaneity, and shortcuts, and that time is summer.
Don’t waste a minute of May’s long, gorgeous days with complicated entertaining or time-intensive get-togethers. Now’s the moment for the power couples of summer gatherings: easy, perfect pairings that make a shared meal come together in a flash. First up: slow-cooked carnitas and the Rosita cocktail, a versatile, delicious duo that can flex in a lot of different directions. Layer in tortillas and all the toppings for a low-key but impressive taco spread that can scale to feed a crowd, or satisfy a few with plenty leftover for enchiladas or bowls.
No one turns down tacos, and if you toss the pork in the slow-cooker first thing in the morning, you’ll have all day for summer adventures.
Slow-Cooker Carnitas and Rosita
Slow-Cooker Carnitas
Ingredients
Ingredients:
- 4 –5 lbs. boneless pork shoulder
- 1 tbsp. salt
- 1 tsp. cumin
- 1 tbsp. chili powder
- 1 tsp. black pepper
- 1 tsp. oregano
- 1/4 tsp. cinnamon
- 1/2 tsp. cayenne pepper
- 6 cloves garlic minced
- juice of 2 limes
- 1/2 cup orange juice
- 12 ounces lager beer
- 1/2 cup salsa
- ¼ cup brown sugar
Instructions
Instructions:
- Mix the spices (excluding the brown sugar) together in a small bowl. Rub the pork shoulder liberally with all of the spice mixture and the garlic. Place in a slow cooker.
- Pour the liquid ingredients in around the pork. Cook on low for 8 hours. Transfer pork to a large dish or platter and use forks to shred it, discarding any fat. Reserve ¾ cup of the braising liquid.
- Preheat the broiler. Line a sheet pan with aluminum foil and spread out the shredded pork evenly. Pour the reserved braising liquid over the meat, and then sprinkle it with ¼ cup brown sugar.
- Broil meat until the ends get crispy and browned, turning once, about 5–10 minutes per side. Serve with tortillas, cilantro, limes, avocado, and black beans for tacos or use the meat to make enchiladas or burrito bowls.
Rosita
Ingredients
Ingredients:
- 1 ½ oz. reposado tequila
- ½ oz. sweet vermouth
- ½ oz dry vermouth
- ½ oz campari
- 1 dash Angostura bitters
Instructions
Instructions:
- Stir all ingredients together in a mixing glass filled with ice until chilled. Strain into an old-fashioned glass over cubed ice or serve it up in a chilled coupe. Garnish with an orange twist.
Photography by Jivan Davé
