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My review
Zesty Carnitas Tacos
31
Doug
"Lime juice in the crema give these tacos a good zing!"
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Ingredients
4 h 30 m servings 338Original recipe yields 8 servings (16 tacos)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
- Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
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Footnotes
- http://allrecipes.com/cook/dougiebc/
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Reviews
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12/16/2017
Followed the recipe as is, and it was delicious! I will make it again. Maybe add some fresh garlic next time.
3/23/2018
Saw this in the magazine and put it in my list of dinners. I make carnitas usually the same time so was willing to change it up. I followed the recipe exactly... and it does not disappoint! Even...
1/21/2018
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...
10/1/2018
Super easy and kids loved it! I did leave out the cayenne pepper, but it still tastes wonderful.