Pork Carnitas Tacos
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Pork Carnitas Tacos
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Switch up the normal beef taco nights with these Pork Carnitas Tacos! They go perfect topped with tomatillo sauce and wrapped in homemade corn tortillas. I've adapted this recipe from Marcela Valladolid and it's a big hit every time we share it.
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Ingredients
- 2 lbs pork shoulder (or Boston butt roast) cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce)
- 3 teaspoons oregano
- 2 teaspoons pepper
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 onion cut into 6 or 8 chunks
- 3 cloves garlic whole
- 1 recipe salsa Tomatillo (Link in notes. Use this recipe or can be purchased at Trader Joe’s, though theirs is a bit salty)
- 1 ½ recipe corn tortillas See recipe link in notes
- 2 avocados sliced
- cilantro
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Instructions
- Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
- Throw onion and garlic on top of pork.
- Slow cook on low for 6 – 8 hours or until meat is falling apart.
- When finished discard the onion and garlic. Drain meat and shred with a fork.
- Serve warm with tortillas, tomatillo salsa, avocados and cilantro.
Notes
- Recipe - Tomatillo Salsa
- Recipe - Whole-Grain Corn Tortillas
- We recommend organic ingredients when feasible.
- Nutrition Facts Pork Carnitas Tacos Amount Per Serving Calories 194 Calories from Fat 108 % Daily Value* Fat 12g18%Saturated Fat 3g19%Cholesterol 46mg15%Sodium 349mg15%Potassium 520mg15%Carbohydrates 7g2%Fiber 4g17%Sugar 1g1%Protein 15g30% Vitamin A 85IU2%Vitamin C 6.9mg8%Calcium 35mg4%Iron 1.5mg8% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 194
- Calories from Fat 108
- % Daily Value*
- Fat 12g
- 18%
- Saturated Fat 3g
- 19%
- Cholesterol 46mg
- 15%
- Sodium 349mg
- 15%
- Potassium 520mg
- 15%
- Carbohydrates 7g
- 2%
- Fiber 4g
- 17%
- Sugar 1g
- 1%
- Protein 15g
- 30%
- Vitamin A 85IU
- 2%
- Vitamin C 6.9mg
- 8%
- Calcium 35mg
- 4%
- Iron 1.5mg
- 8%
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