Carnitas Tacos
Slow-cooked pork shoulder shredded and served in flour or corn tortillas. Topped with onion, cilantro, and optional salsa or lime.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 3-inch chunks. Halve one large onion. Smash garlic cloves.
Place pork, onion halves, garlic, cumin, bay leaves, and salt in a slow cooker. Cover and cook on low for 8 hours until pork shreds easily with a fork.
Transfer pork to a cutting board and shred with two forks. Discard onion and bay leaves. Return shredded pork to the slow cooker with 1 cup of the cooking liquid; stir gently.
Warm tortillas in a dry skillet or over a flame. Fill each with shredded carnitas.
Top with diced red onion, cilantro, and a squeeze of lime. Serve with salsa roja if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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