Pork Carnitas Taco Recipe
tomatillo-avocado salsa, chicharròn (GF)
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Ingredients
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Pork Carnitas
Tomatillo-Avocado Salsa
Tacos
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a large slow cooker, add the pork shoulder, orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Mix well to coat the pork.
- 2
Cook the Pork
Cover and cook on low heat for 8 hours or until the pork is tender and easily shredded with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred the meat using two forks. Discard any excess fat and bay leaves, and return the shredded pork to the slow cooker to keep warm.
Tomatillo-Avocado Salsa Preparation
- 4
- 5
Chill the Salsa
Transfer the salsa to a bowl and let it sit in the refrigerator for at least 30 minutes to allow flavors to meld.
Taco Assembly
- 6
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 7
Assemble the Tacos
Fill each tortilla with a generous amount of shredded pork, top with tomatillo-avocado salsa, and finish with chicharrón for added crunch.
- 8
Serve
Serve the tacos immediately while warm, with extra salsa on the side.