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Slow Cooker Chipotle Pork Carnitas Tacos with Cabbage Slaw
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds boneless pork shoulder, cut into large chunks
  • 2 chipotle peppers in adobo sauce, minced
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups shredded green cabbage
  • 1 large carrot, shredded
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 8 corn tortillas
  • Fresh cilantro leaves for serving

Instructions
 

  • Place the pork chunks in the slow cooker. Add the minced chipotle peppers, sliced onion, minced garlic, cumin, oregano, chicken broth, salt, and black pepper. Stir to coat the meat evenly.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork. Shred the meat directly in the slow cooker using two forks and mix it with the cooking juices.
  • In a large bowl, combine the shredded cabbage, shredded carrot, lime juice, olive oil, and salt. Toss until the vegetables are evenly coated. Set the slaw aside while the pork finishes cooking.
  • Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a portion of the shredded carnitas and top with a scoop of cabbage slaw. Add a few cilantro leaves before serving.

Notes

Shred the pork while it is still hot so it absorbs more of the chipotle juices. If you want extra texture for meal prep, spread some of the shredded meat on a baking sheet and broil it for a few minutes before storing. The slaw stays crisp for two days in the fridge when kept separate from the tortillas.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife