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Zesty Carnitas Tacos


"Lime juice in the crema give these tacos a good zing!"
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4 h 30 m servings 338 cals
Original recipe yields 8 servings (16 tacos)

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  1. Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
  2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
  3. Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
  4. Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.



Nutrition Facts

Per Serving: 338 calories; 16 g fat; 32.5 g carbohydrates; 17.9 g protein; 53 mg cholesterol; 761 mg sodium. Full nutrition

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Read all reviews 3
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Followed the recipe as is, and it was delicious! I will make it again. Maybe add some fresh garlic next time.

This was soooo good! I blended this recipe and another by adding coriander, garlic and bay leaves to this meat. Broiled the meat prior to serving to crisp it up. It will definitely be added to t...

Really good flavor, but mine were a little dry. It was my first time with my new crock pot so perhaps I need to adjust cooking time. Definitely will make again!