Zesty Carnitas Tacos
Description
Carnitas tacos made with shredded slow-cooked pork shoulder served in soft corn tortillas with shredded cabbage, onion, and pico de gallo, topped with lime crema.
Ingredients
•
1 (2 pound) boneless pork shoulder roast
•
1/2 cup chopped onion
•
1/3 cup orange juice
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1 tablespoon cumin
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1 1/2 teaspoons kosher salt
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1 teaspoon dried oregano, crushed
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1/4 teaspoon cayenne pepper
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1 lime, zested and juiced
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2 (5 3/10 ounce) containers plain fat-free Greek yogurt
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1/2 teaspoon kosher salt
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1 pinch chili powder
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16 (6 inch) soft yellow corn tortillas
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4 leaves green cabbage, shredded
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1 cup very thinly sliced red onion
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1 cup pico de gallo
Directions
1
Make 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, salt, oregano, and cayenne.
2
Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.
3
Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
4
Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.
5
Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.