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Crockpot Pork Carnitas Tacos with Fresh Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 lbs pork shoulder, cut into large chunks
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 cup orange juice
  • 1/2 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded green cabbage
  • 1 large carrot, shredded
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 8 corn tortillas
  • 2 tbsp chopped fresh cilantro

Instructions
 

  • Place the pork shoulder chunks into the slow cooker. Add the sliced onion and minced garlic on top.
  • Sprinkle the cumin, chili powder, oregano, salt, and black pepper over the pork. Pour the orange juice and chicken broth into the pot.
  • Cover and cook on low for 8 hours until the pork shreds easily with a fork. Shred the meat directly in the slow cooker and stir it into the juices.
  • In a mixing bowl, combine the shredded cabbage and carrot. Add the lime juice, olive oil, and a pinch of salt. Toss until the vegetables are evenly coated.
  • Warm the corn tortillas. Fill each tortilla with a scoop of the shredded pork and top with a spoonful of the fresh slaw. Finish with chopped cilantro.

Notes

For the best texture, make the slaw right before serving so the cabbage stays crisp. Leftovers reheat well in a skillet with a splash of the cooking juices to keep the pork moist. If you prefer less spice, reduce the chili powder by half before cooking.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl