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.
D
Doug
3 people made this
Ingredients
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
Method Prep:30min › Cook:4hr › Ready in:4hr30min
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.
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.
Lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chilli powder.
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.