Mexican Tacos Carnitas

49Kviews
23 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Serving Size: 2 tacos
  • Prep: 25 mins
  • Cook: 10 hrs to 12 hrs (low) or 4 1/2 to 5 hours (high)
  • Heat: 10 mins 350°F
Rate me!


Mexican Tacos Carnitas
Ingredients
1
tablespoon ground pasilla, New Mexico, or ancho chile pepper
1
teaspoon ground coriander
2
1
teaspoon snipped fresh oregano
1/2
teaspoon ground black pepper
1/2
teaspoon salt
1
pound boneless pork shoulder roast, cut into 2-inch pieces
2
large onions, cut into wedges
1
14 ounce can chicken broth
3/4
cup orange juice
1
tablespoon honey
12
4 inches corn tortillas
 
Coarsely chopped fresh cilantro
 
Finely chopped green onion
 
Bottled green salsa
 
Lime wedges (optional)
Directions
  1. In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
  2. In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.
  3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
  4. Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
  5. Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.
Nutrition Facts (Mexican Tacos Carnitas)
    Per serving:
  • 423 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 91 mg chol.,
  • 658 mg sodium,
  • 46 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X