There's no denying it, Mexican food is delicious - and much easier to make in the comfort of your own kitchen than many people think.
Whether you're searching for a recipe to feed the whole family or want something a little more creative for your own dinner or meal prep, this flavour-bursting carnitas tacos recipe is sure to hit the spot.
We don't like faffing with our food... cumbersome recipes are a thing of the past. Give this super simple and easy to follow carnitas tacos recipe a try, and enjoy your time in the kitchen!
Ready to cook? Scroll down for the ingredients list and method to make this delicious Mexican recipe.
Tender Pork Carnitas Tacos
Servings: 10-12 (feel free to multiply measurements for desired breakfast/snack prep)
Nutritional Information (p/serving): 444 Calories | Fat: 24g | Carbohydrates: 15g | Protein: 42g
2kg / 4lb pork shoulder, skinless, boneless (2.5kg/5lb with bone)
2 1/2 tsp salt
1 tsp pepper
1 tbsp oregano
2 tsp cumin
1 onion, chopped
1 jalapeno, deseeded, chopped
4 garlic cloves, minced/grated
3/4 cup orange juice (roughly 2 oranges)
optional: 1 tbsp olive oil
10-12 small corn or flour tortillas
3 cups cabbage, thinly sliced
3 carrots, shredded
1/2 cup coriander, chopped
1 jalapeno, diced
2 tbsp lime juice (roughly 1 lime)
1/2 tsp salt
1/4 cup greek yoghurt
2 tbsp lime juice
1/4 tsp salt
Simple recipes always taste the best, and it doesn't get much more straightforward than this...
Combine the salt, pepper, oregano, cumin & oil if using and rub all over the pork.
Place the pork in a slow cooker (fat side up) and top with the onion, jalapeño, garlic and orange juice (don't worry about spreading it). Slow cook on low for 10 hours or overnight.
Remove pork from the slow cooker, where it should be tender enough to shred using two forks. Set aside for taco assembly.
*Optional sauce: Skim off the fat from the juices in the slow cooker and discard. Reduce the juices down to about 2 cups in a pan over medium heat, to make a thick sauce. If desired, you can crisp the pork in a pan with a drizzle of the juice, until it evaporates and the pork develops a golden-brown crust.
To make the Slaw
Combine all ingredients for slaw in a large bowl.
To make the Avocado Crema
Pulse the avocado, lime juice, yoghurt and salt in a food processor until creamy.
Store carnitas, slaw and avocado crema in separate containers until ready to serve. (Store for up to 3 days)
In one tortilla, add about 1/4 cup of the pork, and top with slaw and avocado crema - enjoy!
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Recipe Creation by Amy Lee.