Carnitas Tacos – Slow Cooker

Renée G.

By
@ReneeCooks

These are relatively easy since the slow cooker does all the work, while you go out to lunch and shopping with friends. Or, *drudge*... off to work.

We serve these with homemade refried beans, Mexican rice and a cold diced fresh fruit compote.


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Serves:

4

Prep:

12 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 lbs. pork shoulder cut into 1½” pieces
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dried mexican oregano
½ large onion, quartered
½ large onion, chopped
1 avocado, halved, skinned and cut into slices
fresh cilantro sprigs
thin strips red bell peppers
1 red, ripe, tomato chopped
thinly sliced radishes
lime wedges
sour cream
8 corn tortillas
roasted tomatillo salsa

Directions Step-By-Step

1
Place pork in slow cooker with salt, black pepper, and dried oregano to coat; toss to coat. Place ½ the onion quartered over pork. Cover slow cooker and cook on low for about 6 hours, until pork is very tender and falling apart.

With slotted spoon, transfer pork to cutting board. Discard onion pieces. Shred pork and transfer to serving platter.
2
Place avocado slices, cilantro sprigs, chopped onion, sliced red bell peppers, chopped tomatoes, sliced radishes, lime wedges and sour cream in individual serving bowls, around the carnitas.
3
Wrap 4 tortillas at the time in damp kitchen towel; microwave until warm, about 30 - 35 seconds. Repeat with the other four. Use two tortillas to make each taco so it all holds together.
4
Invite your family or guests to make their own tacos with whatever add-in they like. Plenty of napkins and Ole! It’s a fiesta.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican