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

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Skillet

Ingredients
  

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

Instructions
 

  • Add the pork shoulder chunks, onion, garlic, cumin, oregano, chili powder, orange juice, salt, and black pepper to the slow cooker. Stir to coat the meat evenly.
  • Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the juices.
  • In a mixing bowl, combine the shredded cabbage, shredded carrot, mayonnaise, lime juice, and cilantro. Toss until the vegetables are evenly coated.
  • Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork and top with a scoop of fresh slaw.

Notes

Make the slaw just before serving so the cabbage stays crisp. If reheating the pork, add a splash of the cooking juices or a little water to keep it moist. Leftovers store best when the pork and slaw are kept in separate containers.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Skillet