Crockpot Carnitas Tacos
Ingredients
- 3.5 lbs Pork Shoulder I cut a 7 lb pork shoulder in half and only used half for this recipe and froze the other half.
- 1½ tsp Cumin
- 1½ tsp Chili powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1½ tsp Oregano dried
- 2 tsp Salt
- 1 tsp Smoked Paprika
- ¼ tsp Cloves ground
- 1 cup Water
- 15 Taco Shells
Coleslaw
- 14 ounces Shredded Cabbage
- ½ cup Mayonnaise
- ½ cup Onion diced
- 1 cup Cilantro finely chopped
- 1 Lime juice from 1 lime
- 1 Jalapeno diced with seeds
Instructions
- Combine cumin, chili powder, garlic powder, onion powder, oregano, salt, smoked paprika and cloves in a small bowl.
- Place meat on a large plate or baking sheet. Sprinkle the meat with the seasoning mix until completely coated.
- Place the seasoned meat and 1 cup of water in the slow cooker and cook on low for 4-6 hours.
- Once the meat is done cooking. Remove from the crockpot and onto a large plate to cool.
- Once the meat is cool enough to handle, shred the meat into small pieces and remove any pieces of fat. Place the meat back in the crock pot and turn the heat settings to "warm" until ready to serve
- Serve warm from crockpot or optional to place shredded meat on a baking sheet and broil for 2-3 minutes or until the ends of the meat get slightly brown and crispy.
Coleslaw
- Combine 14 ounces shredded cabbage, diced jalapeno, cilantro and diced onion to a large mixing bowl.
- Mix together the mayonnaise and juice from one lime in a small bowl,
- Add the mayonnaise and lime juice mixture to the large bowl with the cabbage, jalapeno, cilantro and onion.
- Stir to combine well. Refrigerate the coleslaw for at least 10 minutes before serving.
- Serve the meat inside your favorite taco shells topped with coleslaw, jalapeno slices, cotija cheese, lime juice or cilantro.
Notes
Notes:
- I had a 7 lbs pork shoulder that I cut in half. I froze the other half for later. If you are using a larger piece of meat you may need to double the seasoning mix.
- It is optional to broil the meat before serving. I think this adds a little crispy texture that enhances the taco.
- Refrigerate leftovers. I put the meat and liquid in separate bowls. After the broth cools, there will be a thin layer of fat on top. I scoop this off and discard and use the broth when reheating the meat.