Name: Carnitas Tacos
Yield: 6 servings
Ingredients: 4 lbs pork shoulder; 2 tsp salt; 1 tsp pepper; 1 tsp dried oregano; 1 Tbsp ground cumin; 1 large naval orange (halved); 2 bay leaves; 6 corn or flour tortillas; 1 cup cooked white or brown rice; 1 15 oz can black beans (warmed); 1 cup pico de gallo; 1 avocado (diced); 6 Lime wedges; 1–2 jalapeños (sliced)

Carnitas Tacos

Tender carnitas piled high with vibrant toppings makes for a flavor-packed meal that’s both hearty and fresh. The juicy, slow-cooked pork pairs perfectly with rice, black beans, and pico de gallo. Try it in a bowl, with warm tortillas, or on a pile of tortilla chips.

NPB_Photo_Carnitas-Bowls-&-Tacos_Shoulder_WEB

Course

Main Dish

Servings

servings

Ingredients

Carnitas

Toppings

Course

Main Dish

Servings

servings

Ingredients

Carnitas

Toppings

Instructions

Trim the fat from the pork shoulder. In a small bowl, combine salt, pepper, oregano, and cumin. Mix together and spread over the entire pork shoulder. Place the pork shoulder in a slow cooker. Squeeze juice from the orange halves over the top. Add the spent orange halves and bay leaves to the slow cooker. Cover and cook on LOW for approx. 6 hours until falling apart tender and the internal temperature reaches 145 degrees or above.
Use tongs or a slotted spoon to transfer the cooked meat to a large bowl. Use two forks to shred the meat into bite-sized pieces, then moisten/season with cooking juices to taste. Cover to keep warm and set aside.
Serve pork with warm tortillas and toppings of your choice. Makes 6 servings.

Recipe Notes

Recipe and photo courtesy of the National Pork Board.

Share this Recipe