Recipe: Pork Carnitas Tacos with Tomatillo Salsa

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If you don’t have a slow cooker I think this recipe alone is worth the $25 or $30 investment (we use this basic, inexpensive slow cooker). We have tested these pork tacos on quite a lot of people (including our dinner club guests), and it gets rave reviews every time! I’ve also already shared another slow cooker favorite of ours “The Best Whole Chicken in a Crock Pot,” which can easily be turned into overnight homemade chicken stock. There is no better way than a slow cooker to make inexpensive cuts of meat delish.

Pork Carnitas Tacos Recipe from 100 Days of Real Food

 

4.8 from 18 reviews
Pork Carnitas Tacos
Serves: 8 – 10
 
Adapted from Marcela Valladolid
Ingredients
  • 2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce)
  • 3 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 1 onion, cut into 6 or 8 chunks
  • 3 garlic cloves, whole
  • 1 recipe tomatillo salsa (use recipe below or can be purchased at Trader Joe’s)
  • 1 ½ recipes whole-grain corn tortillas
  • 2 avocados, sliced
  • Fresh cilantro
Instructions
  1. Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.
  2. Throw onion and garlic on top of pork.
  3. Slow cook on low for 6 – 8 hours or until meat is falling apart.
  4. When finished discard the onion and garlic. Drain meat and shred with a fork.
  5. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.

 
4.8 from 18 reviews
Tomatillo Salsa
 
ADAPTED FROM SIMPLY RECIPES
Ingredients
  • 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
  • ½ cup white onion
  • ¾ cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 jalapeno or serrano pepper, seeded and roughly chopped
Instructions
  1. Preheat broiler on high.
  2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
  3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
  4. Cool in refrigerator until ready to serve.

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