Zesty Carnitas Tacos
Ingrediënten
For Carnitas:
- 1 boneless pork shoulder roast approximately 2-2½ pounds
- ½ cup chopped onion
- ⅓ cup orange juice
- 1 tablespoon cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano crushed
- ¼ teaspoon cayenne pepper
For Lime Crema:
- Zest and juice of 1 lime
- 2 containers 5.3 ounces each plain fat-free Greek yogurt
- ½ teaspoon kosher salt
For Tacos:
- 16 soft yellow corn tortillas 6-inch
- 4 leaves green cabbage shredded
- 1 cup very thinly sliced red onion about 1 onion
- 1 cup pico de gallo optional
Instructies
For the Carnitas:
- Trim any excess fat from the pork shoulder.
- Cut the pork into 2-3 inch pieces and transfer them to a 4-quart slow cooker.
- Stir in the chopped onion, orange juice, cumin, 1 1/2 teaspoons of salt, dried oregano, and cayenne pepper.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
- Once done, transfer the pork to a large bowl and shred it using two forks.
- Add enough cooking liquid from the slow cooker to moisten the pork.
For the Lime Crema:
- In a small bowl, combine 2 tablespoons of lime juice with the Greek yogurt and 1/2 teaspoon of kosher salt.
- You can also dust it with chili powder for added flavor.
- For Assembling the Tacos:
- Serve the shredded pork in the soft yellow corn tortillas along with the shredded cabbage, sliced red onion, and pico de gallo if desired.
- Garnish with the lime crema and lime zest.
- Enjoy your delicious Zesty Carnitas Tacos with a zesty lime crema!
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