Carnitas Tacos
Tender pulled pork carnitas tacos are filled with flavor and are an easy crock pot dinner with only 10 minutes of prep!
Servings: 12
Ingredients
- 4 pounds pork butt, boneless, skinless
- 2 teaspoons garlic salt (with parsley flakes)
- 1 teaspoon pepper
- 4 teaspoons minced garlic
- 1 onion, chopped
- 1 jalapeno, deseeded, chopped
- ½ cup orange juice
- ¼ cup lime juice
- tortillas, corn or flour
- toppings
Rub Ingredients
- 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
Instructions
- Combine rub ingredients in a small bowl and sit aside.
- Dry pork butt and rub garlic salt and pepper all over it. Put rub ingredients on pork butt and place in a slow cooker, with the fat side up.
- Add minced garlic, onion, and jalapeno, and top with lime and orange juices.
- Cook on HIGH for 6 hours or LOW for 9-10 hours.
- Let cool for 20 minutes before shredding making sure to discard any big chunks of fat.
- Add to warmed tortillas and add any toppings desired (pico, salsa, lettuce, tomatoes, sour cream, or lime wedges).
Video
Notes
STORE this carnitas tacos recipe in an airtight container in the fridge for about 4 days.
FREEZE in a freezer-safe container for 2-3 months.
Reheat in a crockpot or a covered pan in the oven. To crisp them up, broil for 1-2 minutes. Be careful not to burn.
Nutrition
Calories: 225kcal | Carbohydrates: 3g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 488mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg