Pork Carnitas Tacos
Slow-cooked shredded pork shoulder with citrus and spices, served in warm tortillas with swappable toppings and sauces. Tender, savory pork built for customization across proteins, tortillas, and condiments.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 2-inch chunks. Quarter the onion and halve the orange and limes.
Place pork, onion, orange halves, lime halves, minced garlic, oregano, cumin, bay leaves, and salt into a slow cooker.
Cover and cook on low for 4 hours, until pork is fall-apart tender and easily shreds with a fork.
Discard citrus halves and bay leaves. Using two forks or tongs, shred the pork directly in the slow cooker, letting it absorb the cooking liquid.
Warm tortillas in a dry skillet or over a flame. Toss shredded pork with 2 tbsp fresh lime juice.
Fill each warm tortilla with a portion of carnitas, then top with diced red onion, fresh cilantro, and salsa. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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