You don’t have to be a master chef to serve mouthwatering carnitas tacos. By cooking the pork low and slow for 6 to 8 hours, this surprisingly simple version of the Mexican staple offers big flavor with minimal effort. Great for everyday dinners, setting up a taco-bar gathering or prepping freezer-friendly meals for standby, these tacos are your ticket to securing a spot as a Taco Tuesday legend.
Slow-Cooked Carnitas Tacos
- 1 (3 lbs. to 4 lbs.) boneless pork shoulder
- 1 cup chicken broth
- 1 orange juiced
- 2 limes juiced, plus more for serving
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 tsp. pepper
- 2 tsp. salt
- 2 tsp. oregano
- 1 tsp. chili powder
- ½ tsp. cayenne pepper
- Corn tortillas warmed
- 1 white onion diced
- Cilantro chopped
- 1 jar Mrs. Renfro’s Gourmet Salsas Jalapeno Green Salsa
In small bowl, mix together dry spices. In slow cooker, arrange pork shoulder; rub with spice mixture. Mix in chicken broth, juice from orange and limes, onion and garlic. Cover; cook on low 6 to 8 hours, until fork tender.
Remove pork from slow cooker; let rest 10 minutes. Using forks, shred meat.
On skillet over high heat, cook pork in oil until meat begins to caramelize and develop crust.
Serve on warm tortillas with diced onion, chopped cilantro and salsa.