Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 3 star values: 0
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  • 1 star values: 0

Tangy cherries simmer with cumin- and cinnamon-rubbed pork shoulder to create a not-your-ordinary taco recipe.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

5 hrs 30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine 1 teaspoon kosher salt, the cumin, oregano, 1/2 teaspoon chile powder, the black pepper, and cinnamon. Add pork; toss to coat.

  • Spread manteca or coconut oil in the bottom of a 3 1/2- to 4-quart slow cooker. Place pork on top. Add 1 1/2 cups cherries and the garlic. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.

  • Meanwhile, for salsa, chop remaining 2 cups cherries. In a medium bowl combine chopped cherries, onion, cilantro, lime juice, 1 teaspoon kosher salt, and remaining 1/2 teaspoon chile powder. Chill, covered, until serving time.

  • Preheat broiler. Using a slotted spoon, remove pork to a shallow baking pan. Using two forks, shred pork. Spread evenly. Broil 4 inches from heat for 4 minutes.

  • Remove cherries and garlic from slow cooker with a slotted spoon; stir into crisped pork. Serve mixture in warm tortillas with cherry salsa, additional cilantro and red onion, sliced radishes, and lime wedges. Serves 6.


Traditionally carnitas are cooked in manteca (fresh lard). Avoid the shelf-stable lard on grocery store shelves; instead look in the deli section of a Latin market. If you can't find fresh lard, use coconut oil.

Nutrition Facts

442 calories; fat 11g; cholesterol 125mg; saturated fat 4g; carbohydrates 41g; mono fat 3g; poly fat 2g; insoluble fiber 6g; sugars 13g; protein 45g; vitamin a 123.3IU; vitamin c 13.7mg; thiamin 1.7mg; riboflavin 1.2mg; niacin equivalents 11mg; vitamin b6 1.5mg; folate 13.8mcg; vitamin b12 1.1mcg; sodium 492mg; potassium 1095mg; calcium 90mg; iron 3.5mg.