Carnitas (Slow-cooked pork tacos)

    4 hours 30 min

    Shredded slow-cooked pork shoulder is served in corn tortillas with finely sliced cabbage, red onion and salsa, then served with an Mexican lime crema on the side.

    3 people made this

    Serves: 8 

    • Carnitas
    • 1kg boneless pork shoulder
    • 75g chopped onion
    • 80ml orange juice
    • 1 tablespoon cumin
    • 1 1/2 teaspoons coarse sea salt
    • 1 teaspoon dried oregano, crushed
    • 1/4 teaspoon cayenne pepper
    • Lime crema
    • 1 lime, zested and juiced
    • 300g plain fat-free Greek yoghurt
    • 1/2 teaspoon coarse sea salt
    • 1 pinch (optional) chilli powder
    • Tacos
    • 16 corn tortillas
    • 4 green cabbage leaves, finely sliced
    • 120g very thinly sliced red onion
    • 250g pico de gallo or spicy salsa

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Carnitas: Trim fat from pork shoulder. Slice pork into 5cm pieces; transfer to the slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano and cayenne.
    2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
    3. Lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chilli powder.
    4. Tacos: Serve pork in tortillas with thinly sliced cabbage, red onion and pico de gallo (or spicy salsa). Garnish with lime crema and lime zest.

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