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RECIPE
24 INGREDIENTS12 STEPS15hr 45min

Slow-Cooked Carnitas Tacos

5.0
4 Ratings
This slow-cooker Mexican pork carnitas is so flavorful and full of texture. Serve with a dollop of salsa verde and some quick pickled onions, it's definitely worth the wait. Who needs Taco Tuesdays when you can have them any day?
Slow-Cooked Carnitas Tacos Recipe | SideChef
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This slow-cooker Mexican pork carnitas is so flavorful and full of texture. Serve with a dollop of salsa verde and some quick pickled onions, it's definitely worth the wait. Who needs Taco Tuesdays when you can have them any day?
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
15hr 45min
Total Time
7hr 45min
Active Time
$3.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Carnitas Marinade

2 Tbsp
Brown Sugar
or granulated Panela
1 tsp
1/4 cup
1/4 cup

For Cooking

1
Dried Pasilla Chile Pepper
rehydrated, slice in half lengthwise
4 cloves
Garlic , crushed
1
Small  Yellow Onion , sliced
1
Cinnamon Stick
1/2 Tbsp
Ground Annatto
1 tsp
1 tsp
Ground Coriander
1/4 cup
Vegetable Broth
2 Tbsp

For Assembling the Tacos

1
Red Onion , thinly sliced
1 bunch
Fresh Cilantro , roughly chopped
to taste
Salsa Verde
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Nutrition Per Serving

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CALORIES
453
FAT
19.9 g
PROTEIN
31.3 g
CARBS
36.3 g

Cooking Instructions

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Step 1
Preheat the oven to 200 degrees F (93 degrees C).
Step 2
In a small bowl, mix the Brown Sugar (2 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1 tsp) , Lime Juice (1/4 cup) , and Orange Juice (1/4 cup) with the Boneless Pork Shoulder (2 lb) . Cover and marinate overnight, or up to 24 hours.
Step 3
Discard marinade and place the pork shoulder in the dutch oven.
Step 4
Add the Dried Pasilla Chile Pepper (1) , Garlic (4 cloves) , Yellow Onion (1) , Bay Leaves (2) , Cinnamon Stick (1) , Ground Annatto (1/2 Tbsp) , Dried Oregano (1 tsp) , Salt (1 tsp) , Black Peppercorns (1 tsp) , Ground Coriander (1 tsp) , Vegetable Broth (1/4 cup) , Lime Juice (2 Tbsp) , and Orange Juice (2 Tbsp) to the dutch oven. Toss to combine.
Step 5
Slow-cook in the oven for 7-8 hours at 200 degrees F (93 degrees C), or until meat is tender.
Step 6
Remove Pork shoulder from the dutch oven. Shred pork shoulder using a fork or by hand.
Step 7
Strain cooking liquid through a sieve to remove any solids, but reserve the liquid.
Step 8
Add 2/3 cup cooking liquid over meat. Toss to combine.
Step 9
In batches, transfer shredded meat to a non-stick frying pan over high heat. Without touching the meat, cook until the underside is browned, about 5 minutes. Toss to continue cooking, until some edges start to crisp up, about another 5 minutes, toss occasionally.
Step 10
Turn off the heat, add 4 tbsp more cooking liquid to the pan, mix evenly.
Step 11
In a bowl, drizzle juice from the Lime (1) over the Red Onion (1) to make a quick pickle.
Step 12
Serve carnitas on Yellow Corn Tortillas (12) , top with Salsa Verde (to taste) , pickled onions, and Fresh Cilantro (1 bunch) .
ADD TO PLAN

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Nutrition Per Serving
Calories
453
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
107.4 mg
36%
Carbohydrates
36.3 g
13%
Fiber
3.8 g
14%
Sugars
10.9 g
--
Protein
31.3 g
63%
Sodium
929.1 mg
40%
Vitamin D
--
--
Calcium
176.1 mg
14%
Iron
2.9 mg
16%
Potassium
90.2 mg
2%
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