Homemade Carnitas Tacos 🌮🐖
Ingredients:
For the Carnitas:
2 lbs pork shoulder, cut into chunks
1 onion, quartered
4 garlic cloves, smashed
1 orange, juiced
1 tsp cumin
1 tsp oregano
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 cup chicken broth
2 tbsp vegetable oil
For the Tacos:
12 small corn tortillas
1 cup chopped cilantro
1 lime, cut into wedges
1/2 cup diced onions
Salsa (optional)
Directions:
For the Carnitas:
In a slow cooker, combine the pork shoulder, onion, garlic, orange juice, cumin, oregano, paprika, salt, pepper, and chicken broth.
Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds.
Once done, shred the pork with two forks, discarding any large pieces of fat.
For the Tacos:
Heat the vegetable oil in a large skillet over medium heat. Add the shredded pork in batches and fry for 3-5 minutes on each side until crispy and browned.
Warm the corn tortillas in a skillet or microwave until soft and pliable.
Assemble the tacos by placing the crispy carnitas on the tortillas. Top with chopped cilantro, diced onions, and a squeeze of lime. Add salsa if desired.
Serve immediately and enjoy your homemade carnitas tacos!
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6-8 hours
Kcal: 350 | Servings: 6
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