Zesty Carnitas Tacos Recipes

SUPER TASTY CARNITAS TACOS

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
• Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
• Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
• Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
• Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
• Place the shredded pork on a baking sheet.
• Pour 1 cup of the reserved slow cooker liquid over the pork to season.
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
• Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.

CARNITAS TACOS WITH SPICY SLAW

Steps:

• Preheat oven to 325 degrees F.
• Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side.
• While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
• In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended.
• In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
• Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
• Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.