I believe I have shared only one recipe on my blog in the eight years I have writing. You know this has to be one of my families favorite dishes for me to share it here. I found this delicious carnita recipe on Platings And Pairings and I’ve now made them twice and everyone absolutely loved them. I have tried numerous carnita recipes and this one is hands down the best!
Slow Cooker Carnitas Street Tacos
1 hour 10 mins
Author: Platings & Pairings
Serves: 1 cup
- Tortillas (I used a corn-flour blend)
- 1 avocado, thinly sliced
- ½ cup cilantro, chopped
- 1 lime, cut
- 4-6 lbs. pork shoulder, slightly trimmed of excess fat
- 1 tbsp. garlic salt
- 1 tbsp. cumin
- 2 tsp. dried oregano
- 2 tsp. brown sugar
- 1 tsp. dried basil
- 1 tsp. ground coriander
- 1 tsp. chili powder
- 1 tsp. paprika
- 2 oranges, sliced in half
- 1 lime, sliced in half
- Pickled Onions
- 1 red onion, halved and thinly sliced
- ½ cup apple cider vinegar
- ¼ cup freshly squeezed lime juice
- ⅛ – ¼ cup sugar
- ½ tablespoon kosher salt
- Pinch crushed red pepper flakes
- Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
- Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker.
- Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
- Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.
- Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
- Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!)
- Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
- Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bow.
- Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
- Taste for sweetness and add more sugar as needed.
- Pour vinegar mixture over onions.
- Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
- Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.
*We also add a little salsa and sour cream to our tacos…delicious.Thanks for visiting and I hope to see you at the Share The Style Party starting this evening.