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Zesty Carnitas Tacos

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Ingredients

For Carnitas:

  • 1 boneless pork shoulder roast approximately 2-2½ pounds
  • ½ cup chopped onion
  • 1/3 cup orange juice
  • 1 tablespoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano crushed
  • 1/4 teaspoon cayenne pepper

For Lime Crema:

  • Zest and juice of 1 lime
  • 2 containers 5.3 ounces each plain fat-free Greek yogurt
  • 1/2 teaspoon kosher salt

For Tacos:

  • 16 soft yellow corn tortillas 6-inch
  • 4 leaves green cabbage shredded
  • 1 cup very thinly sliced red onion about 1 onion
  • 1 cup pico de gallo optional

Instructions

For the Carnitas:

  • Trim any excess fat from the pork shoulder.
  • Cut the pork into 2-3 inch pieces and transfer them to a 4-quart slow cooker.
  • Stir in the chopped onion, orange juice, cumin, 1 1/2 teaspoons of salt, dried oregano, and cayenne pepper.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Once done, transfer the pork to a large bowl and shred it using two forks.
  • Add enough cooking liquid from the slow cooker to moisten the pork.

For the Lime Crema:

  • In a small bowl, combine 2 tablespoons of lime juice with the Greek yogurt and 1/2 teaspoon of kosher salt.
  • You can also dust it with chili powder for added flavor.
  • For Assembling the Tacos:
  • Serve the shredded pork in the soft yellow corn tortillas along with the shredded cabbage, sliced red onion, and pico de gallo if desired.
  • Garnish with the lime crema and lime zest.
  • Enjoy your delicious Zesty Carnitas Tacos with a zesty lime crema!
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Course; Taco's