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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Skillet

Ingredients
  

  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 1 white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 2 cups shredded green cabbage
  • 1 carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 8 corn tortillas

Instructions
 

  • Place the pork chunks, sliced onion, and minced garlic into the slow cooker. Sprinkle the cumin, oregano, chili powder, and salt over the meat.
  • Pour the orange juice and lime juice into the slow cooker. Stir the ingredients gently so the spices coat the pork.
  • Cover and cook on low for 8 hours until the pork shreds easily with a fork.
  • While the pork cooks, combine the shredded cabbage, shredded carrot, chopped cilantro, olive oil, and remaining lime juice in a bowl. Add 1/2 teaspoon salt and toss until the slaw is evenly coated. Set the slaw aside in the refrigerator.
  • When the pork is done, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
  • Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork and top with a spoonful of fresh slaw.

Notes

Make the slaw a couple of hours ahead and keep it chilled so the cabbage stays crisp. If the pork seems dry after shredding, spoon a few tablespoons of the cooking liquid back in before serving. Leftovers reheat well in a covered skillet with a splash of water to loosen the meat.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Skillet