Slow-Cooked Carnitas TacosTierney Gearon
You'll need a slow cooker for this recipe (a necessity for any busy cook).
Recipe information
Yield
servings
Ingredients
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Preparation
Step 1
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Step 2
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
Nutrition Per Serving
Per serving: 516 calories
22g fat (6g saturated)
136mg cholesterol
1570mg sodium
32g carbohydrates
8g fiber
47g protein
[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Slowqq0Cookedqq0Carnitasqq0Tacos-00o50eL-03E303E-01c30cw-01c50Tj-0Cu31KZ-03E203B-03E403U-01c60ki-03E20Z5-06S200_B0000U0Azz0000003i020001000608zzzz00Tomatilloqq0Salsaqq02qq0Tbspqq0qqjqq030g.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Nutrition Data
