Mexican Tacos Carnitas - for the Crock-Pot!
- Ready In:
- 9hrs 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon ground ancho chili pepper
- 1 teaspoon ground coriander
- 4 garlic cloves, minced
- 1 teaspoon oregano, fresh and snipped
- 1 teaspoon orange peel, finely shredded
- 1⁄2 teaspoon ground black pepper
- 2 lbs pork tenderloin, boneless (can use pork shoulder roast)
- 2 onions, large and cut into wedges
- 1 (14 ounce) can chicken broth
- 3⁄4 cup orange juice
- 1 tablespoon honey
- 12 corn tortillas (4-6 inch size)
- cilantro, fresh and chopped (to taste)
- green onion, finely chopped (to taste)
- green chili salsa (to taste)
- lime (optional, wedged)
directions
- In a large bowl, stir together the ground ancho chili pepper, coriander, garlic, oregano, orange peel, black pepper, and 1/2 teaspoon salt. Add pork to bowl and toss to coat with the spices.
- In a 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 over all.
- Cover, cook on low setting for 9-10 hours or high setting for 4-5 hours.
- Use a slotted spoon to remove meat from cooker. Using two forks, coarsely shred the meat, discard any fat. Drizzle meat with some of the cooking liquid.
- Wrap tortillas in foil. Heat in 350 degree oven for 10 minutes or until warm.
- To serve, top each tortilla with 1/4 cup of the meat, cilantro and green onions. Serve with salsa and, if desired, lime wedges.
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RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.