Go Back
Crockpot Pork Carnitas Tacos with Cabbage Slaw
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Bowl
  • Skillet

Ingredients
  

  • 2 pounds pork shoulder, cut into large chunks
  • 1 onion, quartered
  • 3 garlic cloves, smashed
  • Juice of 2 oranges
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 4 cups shredded green cabbage
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 8 small corn tortillas

Instructions
 

  • Place the pork chunks, onion, garlic, orange juice, cumin, oregano, salt, pepper, and chili powder in the slow cooker. Stir to coat the meat evenly.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork. Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
  • In a large bowl, combine the shredded cabbage, cilantro, lime juice, and honey. Toss until the cabbage is lightly coated.
  • Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a portion of the shredded pork and top with the cabbage slaw.

Notes

Store the shredded pork in one container and the slaw in another so the cabbage stays crisp. Reheat pork portions in a skillet with a splash of the cooking juices to restore moisture. If you want less sweetness in the slaw, reduce the honey by half and add an extra squeeze of lime.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Bowl, Skillet