Slow-Cooked Carnitas Tacos

Ingredients for Slow-Cooked Carnitas Tacos

• 900g 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 coriander sprigs

• Sliced red peppers (optional)

• Corn tortillas

• Roasted Tomatillo Salsa

How to make Slow-Cooked Carnitas Tacos

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.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, coriander sprigs, and sliced red 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.