Zesty Carnitas Tacos

Carnitas tacos made with shredded slow-cooked pork shoulder served in soft corn tortillas with shredded cabbage, onion, and pico de gallo, topped with lime crema.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 338 Calories

Ingredients

• ½ teaspoon kosher salt
• ⅓ cup orange juice
• ½ cup chopped onion
• ¼ teaspoon cayenne pepper
• 1 lime, zested and juiced
• 1 teaspoon dried oregano, crushed
• 1 tablespoon cumin
• 1 ½ teaspoons kosher salt
• 1 (2 pound) boneless pork shoulder roast
• 2 (5.3 ounce) containers plain fat-free Greek yogurt
• 1 pinch chili powder (Optional)
• 16 (6 inch) soft yellow corn tortillas
• 4 leaves green cabbage, shredded
• 1 cup very thinly sliced red onion
• 1 cup pico de gallo (Optional)

Recipe Instructions

Step 1

Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.

Step 2

Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.

Step 3

Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.

Step 4

Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.

Step 5

Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.