Pork Carnitas Tacos
Ingredients
Crock Pot Pork Carnitas
-
3–4
lbs.
pork loin, fat trimmed
-
1
tablespoon
sea salt
-
1
teaspoon
black pepper
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
oregano
-
1
large
onion, roughly chopped
-
4
cloves
garlic
-
1
large
chipotle pepper
-
2
juices
limes
-
1
juice
lemon
-
1
bottle
beer
Avocado Crema
-
2
large
avocados
-
1
clove
garlic
-
1
juice
lime
-
½
cup
fresh cilantro
-
½
teaspoon
red pepper flakes
-
1
tablespoon
red wine vinegar
-
to taste
salt and pepper
Other Ingredients
-
25–30
pieces
corn tortillas
-
1½
cups
diced fresh pineapple
-
½
cup
crumbled queso fresco
-
to taste
pickled onions
Instructions
- Make the spice rub by mixing salt, black pepper, ground cumin, smoked paprika, and oregano.
- Rub the spice mix onto the pork loin.
- Place the pork loin in the crockpot and add onion, garlic, chipotle, lime juice, lemon juice, and beer.
- Cook on HIGH for 6-8 hours.
- Remove the pork from the crockpot, leaving the juices, and continue cooking the juices on HIGH.
- Shred the pork using two forks and spread it on a baking sheet.
- Broil the shredded pork on HIGH for 5-10 minutes until browned and crispy.
- Return the pork to the juices in the crockpot.
- Blend avocados, garlic, lime juice, cilantro, red pepper flakes, red wine vinegar, salt, and pepper until smooth for the avocado crema.
- Heat corn tortillas on a griddle for 1-2 minutes on each side.
- Assemble tacos with carnitas, pineapple, queso fresco, avocado crema, and pickled onions.
Nutrition Facts (estimated)
Servings
25–30 tacos
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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