Zesty Carnitas Tacos recipe
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Ingredients
- 1 (2 pound) boneless pork shoulder roast ½ cup chopped onion ⅓ cup orange juice 1 tablespoon cumin 1 ½ teaspoons kosher salt 1 teaspoon dried oregano, crushed ¼ teaspoon cayenne pepper 1 lime, zested and juiced 2 (5.3 ounce) containers plain fat-free Greek yogurt ½ teaspoon kosher salt 1 pinch chili powder 16 (6 inch) soft yellow corn tortillas 4 leaves green cabbage, shredded 1 cup very thinly sliced red onion 1 cup pico de gallo
Nutrition Info
- 338.4 caloriescarbohydrate: 32.5 gcholesterol: 52.6 mgfat: 16 gfiber: 5.1 gprotein: 17.9 gsaturatedFat: 6 gservingSize: -sodium: 761.4 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Zesty Carnitas Tacos
Directions
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Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces, transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl, shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.