Pork Carnitas Tacos on plate with orange slices and sliced pickled jalapeno peppers
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5 from 1 vote

Pork Carnitas Tacos

These tacos are simply to die for!
Course Main Course
Cuisine Mexican
Keyword pork carnitas,, pork tacos,, slow cooker pork recipes,
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 12 servings
Calories 248kcal
Author Beth Neels

Ingredients

  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion , coarsely chopped
  • 4 cloves garlic , minced
  • 1 jalapeno , seeded and ribs removed, chopped
  • 1 orange , cut in half
  • 3 tablespoons vegetable oil
  • Corn or Flour Tortillas
  • Lettuce , diced tomatoes, grated cheese, salsa, etc. for garnish

Instructions

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the olive oil over high heat. Press the carnitas into the oil and fry until crusty on one side. I added about 1 cup of the juice and vegetables from the crock pot to moisten.
  • Place about 1/2 inch olive oil in a small pan over high heat. Fry tortillas on one side for about 1 minute. Turn and fold in half. Fry on first side of folded tortilla then turn and fry on the other.
  • Place meat, a bit of the reserved liquid from the crock pot. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..

Nutrition

Calories: 248kcal | Carbohydrates: 2g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 41mg | Potassium: 330mg | Sugar: 1g | Vitamin A: 0.9% | Vitamin C: 9.9% | Calcium: 2% | Iron: 5.2%