These aren’t just any ol’ sloppy joe you had as a kid. My version has been “adulterized” by adding flavors of red wine vinegar for some tang, red wine for depth, San Marzano tomatoes because… they’re the best, red peppers for texture and sweetness, jalapeños for a little kick, and THEN topped with freshly fried crispy shallots & jalapeños to bring it all on home to Flavortown (totally felt like Guy Fieri writing that).

I LOVE these carnitas. They are loaded with layers of flavor using a wet spice rub and a bath of delicious ingredients to slow cook in until they are falling apart. I have made pork carnitas in a variety of ways and think I have finally found the most perfect combination of seasonings and toppings. These can be made into a variety of dishes from tacos, burritos, nachos and salads. You’ll most definitely want to try these out!