Carnitas Tacos Recipe
Slow roasted carnitas with freshly diced onion, olive blend, spinach, sour cream, chihuahua cheese.
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Ingredients
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Carnitas and Toppings
Method
Preparation and Assembly
- 1
Prepare the Carnitas
In a slow cooker, combine the pork shoulder, minced garlic, cumin, oregano, salt, black pepper, and orange juice. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the remaining juices.
- 3
Warm the Tortillas
In a skillet, lightly warm the corn tortillas over medium heat until pliable. Keep them warm by wrapping in a clean kitchen towel.
- 4
Assemble the Tacos
Take a warm tortilla, add a generous amount of carnitas, and top with diced onion, olive blend, fresh spinach, a dollop of sour cream, and a sprinkle of chihuahua cheese.
- 5
Serve
Serve immediately and enjoy your delicious carnitas tacos!
