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Carnitas Tacos with Lime Crema

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PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
8 servings
Dinner
Carnitas Tacos with Lime Crema
Ingredients
  • 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
  • 1 lime, zested and juiced
  • 2 (5.3 ounce) containers plain fat-free Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1 pinch chili powder
  • 16 (6 inch) soft yellow corn tortillas
  • 4 leaves green cabbage, shredded
  • 1 cup very thinly sliced red onion
  • 1 cup pico de gallo
Instructions
1
Prepare the pork for slow cooking by removing excess fat and cutting it into 2- to 3-inch sized pieces. Place the cut pork in a 4-quart slow cooker and combine it with sautéed onion, orange juice, ground cumin, a pinch of salt, dried oregano, and a dash of heat from cayenne pepper.
2
Seal the container and cook on low for 8 to 10 hours or high for 4 to 5 hours.
3
Transfer the cooked pork to a large bowl and utilize two forks to shred it into tender strands. Add sufficient liquid from the slow cooker to rehydrate the shredded pork.
4
Create a tangy accompaniment by mixing 2 tablespoons of freshly squeezed lime juice in a small bowl. Combine this with plain yogurt and a pinch of salt, then sprinkle a light dusting of chili powder on top.
5
Serve the shredded pork in warm tortillas accompanied by shredded cabbage, thinly sliced red onion, and a dollop of pico de gallo. Finish the dish with a dollop of lime crema and a sprinkle of lime zest.