Slow Cooker Carnitas Tacos
with Mexican side salad
Smarts: Restaurant-style carnitas is usually braised and deep fried for tender pieces of pork with crisp edges. To get those crunchy bits in this slow-cooker version, use the optional step to pan fry the portion of the pork for tonight's meal (save half of the pork for Thursday).
- Jalapenos - 1, chopped
- Garlic - 6 cloves, chopped
- Stock, any type - 1/2 cup
- Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs (sometimes labeled pork butt; if using bone-in, purchase a slightly heavier cut)
- Oregano, dried - 3 tsp
- Cumin, ground - 2 tsp
- Salt - 2 tsp
- Black pepper - 1 tsp
- Lettuce, romaine - 2 hearts, chopped
- Tomatoes, medium - 1, diced
- Vinegar, red wine - 2 tsp
- Lime juice - 2 tsp
- Honey - 2 tsp
- Oil, cooking - 2 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup
- Onions, medium - 1/4, finely diced
- Cilantro - 1/4 cup, leaves torn
- Avocados - 1, sliced
- Lettuce, romaine - 1 heart, chopped
- Tortillas, taco-sized corn or flour - 8
- Slow-cooker carnitas (ingredients listed separately) - ~3 cups
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- Salsa, any type - 1/3 cup
- Jalapenos / Garlic / Onions / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
- Slow cook pork - This makes enough for 2 nights. Combine garlic, jalapenos and stock in the bowl of a slow cooker. Add pork. Rub pork on the top and sides with oregano, cumin, salt and black pepper. Cook pork until tender and easily shredded with a fork, low for 7 to 8 hours (or high for 4 to 5 hours).
- Avocados / Lettuce (for both the tacos and salad) / Tomatoes - Prep as directed.
- In a mixing bowl, whisk together vinegar, lime juice, honey and cooking oil. Top with lettuce (portion for salad), tomatoes and pepitas. Wait to toss until just before serving.
- When pork is finished cooking, transfer to a cutting board (reserve the cooking liquid) and roughly chop. Reserve half the pork for Thursday.
- [Optional step:] If you'd like your pork crispy (like traditional carnitas), heat a skillet over medium-high heat. Add some oil and then the portion of the pork for tonight's dinner. Cook, without stirring until dark golden brown on the bottom. Stir and continue cooking until pork is crisp and golden brown in spots.
- Drizzle the shredded pork with some of the cooking liquid (you likely won't not need all of it, but this will add some of the great flavor from cooking back in). Season with some salt and pepper.
- Warm tortillas according to package directions.
- Toss salad to combine.
- Assemble tacos by topping tortillas with carnitas, lettuce, avocados, onions, sour cream and salsa (or set it all out on the table and let everyone assemble their own). Enjoy with salad on the side.
This pork recipe is one of our favorites!!0 Helpful
yummy! Had to add more olive oil to make the spices and garlic mixture into anything resembling a sauce. Would be nice to make a chipotle crema or avocado crema sort of sauce to go with these. Really nice overall!0 Helpful
Very delicious! Served with a side salad and corn tortillas. It is a little but fatty, but tasty!0 Helpful
Perhaps because it was listed as a top favourite for 2017, I had higher expectations.0 Helpful
We made this on the stovetop because we don't own a slow cooker -- had it all on low for about ~5 hours, IT WAS AMAZING. Loved the salad dressing as well.0 Helpful