Slow-Cooked Pork Carnitas with Spicy Slaw

Name: Slow-Cooked Pork Carnitas with Spicy Slaw
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 pound pork shoulder (boneless, skinless); 1 orange (halved); 2 limes (halved); 1 yellow onion (quartered); 6 clove garlic (smashed); 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 2.5 teaspoon salt; 1.25 teaspoon black pepper; 2 bay leaves; 1 cup chicken broth; 2 tablespoon olive oil; 0.5 head green cabbage (finely shredded); 0.25 red onion (thinly sliced); 1 jalapeño (seeded and minced); 0.25 cup fresh cilantro (chopped); 24 corn tortillas; 2 avocados (sliced or diced); 0.5 cup Cotija cheese (crumbled); 1 bottle hot sauce

Tender, succulent pork shoulder slow-cooked to perfection with citrus and savory spices, served in warm corn tortillas with a vibrant, spicy cabbage slaw.

Prep: 20 min
Cook: 8 hr
Total: 8 hr 20 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $3.67/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

4 pound pork shoulder (boneless, skinless)
1 orange (halved)
2 limes (halved)
1 yellow onion (quartered)
6 clove garlic (smashed)
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2.5 teaspoon salt
1.25 teaspoon black pepper
2 bay leaves
1 cup chicken broth
2 tablespoon olive oil
0.5 head green cabbage (finely shredded)
0.25 red onion (thinly sliced)
1 jalapeño (seeded and minced)
0.25 cup fresh cilantro (chopped)
24 corn tortillas
2 avocados (sliced or diced)
0.5 cup Cotija cheese (crumbled)
1 bottle hot sauce

Instructions

Pat the pork shoulder dry with paper towels and cut into 2-inch to 3-inch chunks. Season generously with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side. Transfer the browned pork to a 6-quart or larger slow cooker.
To the slow cooker, add the halved orange, halved lime, yellow onion, smashed garlic, ground cumin, dried Mexican oregano, bay leaves, and chicken broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
While the pork cooks, prepare the spicy slaw: In a medium bowl, combine the green cabbage, red onion, jalapeño, and fresh cilantro.
In a small bowl, whisk together the juice from the remaining 1 lime, the remaining 1 tablespoon of olive oil, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Pour the dressing over the slaw mixture and toss to combine. Set aside.
Once the pork is tender, carefully remove it from the slow cooker and transfer to a large baking sheet. Remove and discard the orange, lime, yellow onion, garlic, and bay leaves from the slow cooker liquid. Skim any excess fat from the cooking liquid.
Shred the pork using two forks. Pour about 1/2 cup of the reserved cooking liquid over the shredded pork to keep it moist. For crispy carnitas, broil the shredded pork for 5-7 minutes, stirring once, until some of the edges are caramelized and crisp.
Warm the corn tortillas according to package directions. Assemble the tacos by filling each tortilla with shredded carnitas, a spoonful of spicy slaw, sliced avocado, and an optional sprinkle of Cotija cheese and a dash of hot sauce.

Notes

Leftover carnitas are excellent for quesadillas, burritos, or served over rice. You can prepare the slaw a few hours ahead of time, but add the dressing just before serving to keep it crisp.

Nutrition (per serving)

Calories: 838
Protein: 50.7 g
Carbohydrates: 48.2 g
Fat: 46.8 g
Fiber: 7.4 g
Sodium: 1068 mg
Saturated Fat: 13.3 g
Sugar: 4.4 g
Cholesterol: 165 mg