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.
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.
