Traditional carnitas are made in a copper pot and covered in lard, but we’ve tweaked the recipe for an easier version that you can make in your home kitchen. These pork carnitas can be used in more than just tacos — use them to fill enchiladas, quesadillas or as nacho toppers!
Tacos de Carnitas Desmenuzadas (Slow-Cooker Mexican Pulled Pork Tacos)
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 2 teaspoons dried Mexican oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 kg pork shoulder butt
- 4 cloves garlic, halved
- 2 onions, quartered
- 2 cups freshly squeezed orange juice
- 2 limes juiced
- 1 tablespoon canola oil
- Solecito salsa
- Combine chilli powder, cumin, oregano, salt and pepper in a small bowl.
- Trim the excess fat from the pork shoulder. Rub the spice mix on all sides of the pork shoulder.
- Place the pork shoulder and remaining ingredients in a slow cooker. Cover and cook on low heat for 7.5 - 8 hours.
- Heat the canola oil in a large pan at medium-high heat. Lightly strain the pork from the slow cooker and cook until the pork is crisp and golden brown.
- While the pork is cooking in the pan, heat a comal or flat grill at medium-low heat. Position as many tortillas as will fit in a single layer without overlapping. Cook the tortillas for 2-3 minutes, or until lightly toasted.
- Fill each tortilla with the carnitas and top with a little bit of fresh Solecito salsa.