Mexican Pork Carnitas Tacos
Mexican Pork Carnitas cooked low and slow in a slow cooker with Mexican spices and citrus juices.
Servings: 6
Equipment
- 12 inch cast iron skillet
- crockpot
Ingredients
- 3 1/2 - 4 lb. Pork Shoulder boneless
- 1 Tablespoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin Powder
- 1 Onion finely diced
- 4 Garlic Cloves diced or 1/2 teaspoon Garlic Powder
- 3/4 cup Fresh Orange Juice
- 1/4 cup Lime Juice
- (1) 12-ounce can Coca-Cola
- 1-2 Tablespoons Oil
- Corn Tortillas
- Cilantro
- Cotija Cheese
- Avocado
- Pickled Onions
Homemade Pickled Onions: (adapted from Kelsey Nixon)
- 1/2 Red Onion thinly sliced
- 1/3 cup Vinegar apple cider or red wine vinegar
- 1/4 cup Lime Juice
- 1/3 cup Sugar
- 2 1/2 teaspoons Salt
- 1 Jalapeno deseeded
Instructions
- Place pork shoulder in a slow cooker. Rub salt, pepper, chili powder, cumin, onion, and garlic all over pork.
- Pour orange juice, lime juice, and Coca-Cola all over pork.
- Cook on low for 8-10 hours or on high for 6 hours.
- Once pork is tender, use two forks to shred pork.
- In a large skillet, over medium-high heat, add oil. Place shredded pork and saute for several minutes until edges become crispy. Make sure not to overcook. Just before serving, drizzle juices all over pork to keep them moist.
- Serve with corn or flour tortillas and top with cotija cheese, avocado, pickled onions, and cilantro.
- To make pickled onions:
- In a small saucepan, combine vinegar, lime juice, sugar, salt, and jalapeno. Bring to a simmer over medium-high heat, until sugar is dissolved, about 2 minutes.
- Place the onion slices in a bowl and pour vinegar mixture over them. Completely cover and let cool for 15-20 minutes. Transfer to refrigerator for at least 15 minutes.
