Soft And Crunchy Carnitas Recipe
Slow-cooked pork, cabbage, pickled onions, salsa verde, cilantro served in a soft & hard taco shell held together with gooey cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Carnitas
Taco Assembly
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Mix well to ensure the pork is coated in the marinade.
- 2
Slow Cook the Pork
Cover the slow cooker and set it to low heat. Cook for 8 hours, or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
Taco Assembly
- 4
Prepare Taco Shells
While the pork is cooking, heat the soft taco shells according to package instructions. For the hard taco shells, bake them in the oven at 350°F (175°C) for 5-7 minutes until crispy.
- 5
Assemble Tacos
Take one soft taco shell and place it inside a hard taco shell. Sprinkle a layer of shredded cheese at the bottom of the soft shell. Next, add a generous amount of shredded pork carnitas, followed by shredded cabbage, pickled onions, salsa verde, and chopped cilantro.
- 6
Serve
Repeat the assembly for the remaining taco shells. Serve immediately while warm, and enjoy your soft and crunchy carnitas!
