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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Crockpot Pork Carnitas Tacos Recipe

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This recipe for Easy Crockpot Pork Carnitas Tacos is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2.3-3 lbs pork shoulder Boston butt roast or "pork carnitas", cut into 5-6 small pieces (Trim a little excess fat, but not all; it's easy to pull out fat when shredding pork)
3 tsp dried oregano
2 tsp black pepper
1 tsp salt
½ tsp ground cumin
1 medium to large onion, cut into 6-8 chunks
3 whole garlic cloves
1 pkg corn tortillas (we prefer small size)
Sliced avocado
Fresh cilantro (optional)

For Sauce: (2 options)
1. Tomatillo salsa (jar from Trader Joes)
2. Cuban "mojo" sauce
-½ c fresh orange juice
-½ c olive oil
-¼ c white vinegar
-3 cloves minced garlic
-1 tsp salt
-1 tsp pepper
-1 tsp oregano
-½ tsp cumin

Directions:
Directions:
**easiest to prep the night before, store in fridge, and start slow cooker the next morning.

1. Mix together oregano, pepper, salt, and cumin; rub on outside of pork pieces in bottom of slow cooker

2. Put onion and garlic on top of pork

3. Slow cook on low for 6-8 hours (7 hours works great) or until meat is falling apart

4. When done, discard the onion and garlic. Drain the meat and shred with forks

5. Serve warm on tortillas with avocado, optional cilantro, and either sauce

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min prep; 6-8 hrs cooking

 

 

 

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