Mexican Tacos Carnitas

Mexican Tacos Carnitas
Mexican Tacos Carnitas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon ground pasilla, New Mexico, or ancho chile pepper

  • 1

    teaspoon ground coriander

  • 2

    cloves garlic, minced

  • 1

    teaspoon snipped fresh oregano

  • 1

    teaspoon finely shredded orange peel

  • 1/2

    teaspoon ground black pepper

  • 1/2

    teaspoon salt

  • 1

    pound boneless pork shoulder roast, cut into 2-inch pieces

  • 2

    large onions, cut into wedges

  • 1

    14 ounce can chicken broth

  • 3/4

    cup orange juice

  • 1

    tablespoon honey

  • 12

    4 - 6 inches corn tortillas

  • Coarsely chopped fresh cilantro

  • Finely chopped green onion

  • Bottled green salsa

  • Lime wedges (optional)

Directions

1. In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices. 2. In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all. 3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours. 4. Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid. 5. Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.

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