Carnitas Tacos Recipe
slow-cooked pork shoulder, served in housemade corn tortillas with our zesty salsa verde, pesto, & organic red chard, topped with Chicharrón
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Ingredients
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Carnitas Tacos Ingredients
Method
Cooking Directions
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, quartered onion, minced garlic, cumin, oregano, lime juice, salt, and black pepper. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.
- 3
Make the Tortillas
If making homemade corn tortillas, prepare the dough using masa harina and water, then cook on a hot skillet for about 1 minute on each side until lightly browned.
- 4
Assemble the Tacos
To assemble, take a warm corn tortilla, fill it with a generous amount of shredded carnitas, top with salsa verde, pesto, chopped organic red chard, and crushed chicharrón.
