Carnitas Fajitas

READY IN: 8hrs 30mins


  • 6
    garlic cloves, crushed with a press
  • 2
    teaspoons dried oregano
  • kosher salt & freshly ground black pepper
  • 1
    (4 lb) rack st. louis-style pork spareribs, cut in half
  • 1
    cup orange juice
  • 1
    large onion, thinly sliced
  • 2
    cups Fresh Express® 3-Color Deli Cole Slaw
  • 1
    (16 ounce) jar Archer Farms® Mild Picante-Style Roasted Salsa Verde


  • 1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top.
  • 2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks.
  • 3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. While the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute.
  • Divide the browned pork and slaw among the tortillas. Serve with the salsa.