carnitas tacos – slow cooker
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.
prep time
12 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
4 serving(s)
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
How To Make carnitas tacos – slow cooker
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Step 1Place 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.
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Step 2Place 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.
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Step 3Wrap 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.
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Step 4Invite your family or guests to make their own tacos with whatever add-in they like. Plenty of napkins and Ole! It’s a fiesta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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