Pork Carnitas Tacos

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The perfectly easy dump-and-go recipe for delicious pork carnitas. They are great for tacos, burritos, taquitos, or enchiladas.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 248kcal

Cost $8

Rinse and dry the pork shoulder. Salt and pepper liberally.
2 pounds boneless pork shoulder, Salt and freshly ground black pepper
Mix the oregano and the cumin with olive oil and rub all over the pork.
2 teaspoons oregano, dried, 1 teaspoon ground cumin, 1 tablespoon Olive Oil
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 to the crockpot. Cover and cook on low for 8 to 10 hours or on high for four hours. Reserve liquid.
1 Onion, 4 cloves garlic, 1 jalapeno, 1 orange
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.
3 tablespoons vegetable oil
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.
Corn or Flour Tortillas
Place meat, a bit of the reserved liquid from the crock pot. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..
Lettuce

Leftover meat can be refrigerated for 3-4 days.

Reheat in the microwave, until hot.

For longer storage, freeze up to 2 months.

Thaw in refrigerator. Reheat per above instructions.

Here is the original recipe link. Pork Carnitas