Zesty Carnitas Tacos

« Lime juice in the crema give these tacos a good zing! »

Ingredients

Carnitas:

  • 1 (2 pound) boneless pork shoulder roast
  • 1/2 cup chopped onion
  • 1/3 cup orange juice
  • 1 tablespoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper

Lime Crema:

  • 1 lime, zested and juiced
  • 2 (5.3 ounce) containers plain fat-free Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1 pinch chili powder (optional)

Tacos:

  • 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)

 

Prep : 30  m   Cook : 4  h   Ready In : 4  h 30  m

Directions

  1. 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, 1 1/2 teaspoons salt, oregano, and cayenne.
  2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
  3. Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
  4. Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Related Post:
Simple Hamburger Stroganoff

Source : allrecipes.com

 

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