Go Back
Carnitas Tacos with Fresh Toppings
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, cut into large chunks
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 8 small corn tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup diced white onion
  • 1 lime, cut into wedges

Instructions
 

  • Add the pork shoulder chunks, sliced yellow onion, and minced garlic to the slow cooker.
  • Sprinkle the cumin, oregano, chili powder, salt, and black pepper over the pork.
  • Pour the chicken broth into the slow cooker.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • Shred the pork directly in the slow cooker using two forks and stir it into the juices.
  • Warm the corn tortillas and fill each with a portion of the shredded pork.
  • Top with chopped cilantro, diced white onion, and a squeeze of lime.

Notes

Shred the pork while it is still in the slow cooker so it soaks up the cooking juices. If the carnitas seem mild, add an extra pinch of chili powder before serving. The fresh onion and cilantro toppings provide needed crunch, so prepare them right before the meal rather than ahead of time. Leftovers store well in the fridge for two days and reheat nicely in a skillet to restore some crisp edges on the meat.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife, Forks