Slow Cooked San Antonio Carnitas Tacos
Seasoned with our lively salsa verde, cumin and chili powder, these tasty Texas-style carnitas tacos are easy to make and perfect for everyday dinner or special gatherings. Simply add the pork to your slow cooker and that low and slow braise allows it to get tender and juicy and absorb all of the fabulous flavors – did we mention how delicious our salsa verde is? The shredded pork gets topped with a crunchy slaw made with our salsa verde and cilantro then it’s a wrap.
Ingredients
4 pounds boneless pork shoulder, cut in quarters (and trim off fat)
1 tablespoon chili powder
1 tablespoon ground cumin
1 jar (16 ounces) Pace® Salsa Verde
2 cups broccoli slaw
16 flour tortilla or corn tortillas (6-inch), warmed
1 cup chopped fresh cilantro
1 cup crumbled queso fresco (optional)
16 lime wedge (optional)
1 tablespoon chili powder
1 tablespoon ground cumin
1 jar (16 ounces) Pace® Salsa Verde
2 cups broccoli slaw
16 flour tortilla or corn tortillas (6-inch), warmed
1 cup chopped fresh cilantro
1 cup crumbled queso fresco (optional)
16 lime wedge (optional)
Instructions
Rub the pork with the chili powder and cumin. Place the pork into a 6-quart slow cooker. Pour 3/4 cup salsa verde over the pork.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Spoon off any fat. Using 2 forks, shred the pork in the cooker and stir. Season to taste.
While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl. Season to taste.
Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde. Sprinkle with the queso fresco and serve with the lime wedges, if desired.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Spoon off any fat. Using 2 forks, shred the pork in the cooker and stir. Season to taste.
While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl. Season to taste.
Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde. Sprinkle with the queso fresco and serve with the lime wedges, if desired.
Slow Cooked San Antonio Carnitas Tacos
Seasoned with our lively salsa verde, cumin and chili powder, these tasty Texas-style carnitas tacos are easy to make and perfect for everyday dinner or special gatherings. Simply add...
Directions
Print
Rub the pork with the chili powder and cumin. Place the pork into a 6-quart slow cooker. Pour 3/4 cup salsa verde over the pork.Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Spoon off any fat. Using 2 forks, shred the pork in the cooker and stir. Season to taste.While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl. Season to taste.Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde. Sprinkle with the queso fresco and serve with the lime wedges, if desired.
Ingredients
4 pounds boneless pork shoulder, cut in quarters (and trim off fat)1 tablespoon chili powder1 tablespoon ground cumin1 jar (16 ounces) Pace® Salsa Verde2 cups broccoli slaw16 flour tortilla or corn tortillas (6-inch), warmed1 cup chopped fresh cilantro1 cup crumbled queso fresco (optional)16 lime wedge (optional)
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