Dinner recipe
Slow-cooker pork carnitas tacos
Citrusy pulled pork that crisps under the broiler, in warm corn tortillas.
- Slow cooker
- 8 hr 20 min · 25 min hands-on
- Serves 8
- Gluten-free
- Dairy-free
- Up to 30 g carbs
- Protein 30 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 3 lb1,360 gPork shoulder (Boston butt), trimmedcut into large chunks
- 1 tsp6 gSalt
- ½ tsp1.2 gBlack pepper
- 2 tsp4.2 gGround cumin
- 2 tsp2 gDried oregano
- 1 tsp2.7 gChili powder
- 1 medium110 gYellow onionquartered
- 6 cloves18 gGarlicsmashed
- ½ cup (120 ml)124 gOrange juice
- 1 lime, juiced44 gLime juice
- 16 tortillas384 gCorn tortillaswarmed
- 2 cups shredded140 gGreen cabbageshredded
- ½ cup chopped8 gFresh cilantrochopped
- ½ cup130 gJarred salsa
Steps
- Rub the pork with the salt, pepper, cumin, oregano and chili powder.
- Put the onion and garlic in the slow cooker, set the pork on top and pour in the orange and lime juice.
- Cover and cook on low for 8 hours or high for 5, until the pork shreds easily. It will be well past 145°F (63°C).
- Shred the pork and onion with two forks in the juices. For crisp edges, spread it on a sheet pan and broil 3 to 5 minutes.
- Serve two tortillas per person with the pork, cabbage, cilantro and salsa.
Allergens: none of the nine major allergens in the ingredients as written.
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