Slow-Cooker Carnitas Tacos
- Makes: 9 servings
- Yield: 4 1/2 cups
- Prep 15 mins
- Total Time 8 hrs
Cumin- and orange-perfumed pulled pork tastes great topped with sliced green onion, jicama and tomatillo salsa.
2 1/2 -
boneless pork shoulder roast, trimmed of fat
dried Mexican oregano, or oregano crushed
chopped white onion
6-inch corn or flour tortillas, warmed
- Cut meat into three pieces and place in a 31/2- to 4-quart slow-cooker. Sprinkle all over with cumin, salt, oregano and cayenne, and toss gently to coat. Add the onion. Squeeze the orange pieces over the pork; add orange pieces to cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. (Discard cooking liquid.) Cool meat slightly, then shred with two forks.
- In a very large skillet, heat oil over high heat. Add half the pork, pressing into an even layer with a spatula. Cook for 1 minute or until crisp and browned. Turn and brown for 1 minute on the other side. Remove from skillet and repeat with remaining pork. Serve with tortillas and assorted toppers.
(Slow-Cooker Carnitas Tacos)Servings Per Recipe 9, Fat, total (g) 11, vit. C (mg) 8, cal. (kcal) 284, vit. A (IU) 45, iron (mg) 2, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 75, Thiamin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 19, Niacin (mg) 5, Polyunsaturated fat (g) 3, Folate (µg) 7, fiber (g) 3, sodium (mg) 417, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, pro. (g) 26, calcium (mg) 35, sugar (g) 4, Potassium (mg) 481