Pork Carnitas Tacos
Shared by: christopher
Ingredients
Directions
Salt and pepper the meat
Slather the pork roast with Dijon mustard
Drizzle with honey
Sprinkle with seasonings: oregano and a natural mexican spice blend (cumin, paprika, oregano, garlic, onion, and chili powder), then a bit more salt. You want to be generous here - sort of forming a crust.
Squeeze orange juice into the pot. I used the juice of two oranges.
Put the lid on and pop into the oven to SLOW cook. My favorite way to do this is put the oven down to 225 and leave it overnight while I sleep. Then, the next day, I turn my oven down to the lowest setting and keep it warm until it's time to eat. There are times when I only have 6 hours or so to do this, so I turn the heat up to 250 and it's deliciously tender. You can absolutely do this in a crock pot, as well.
Shred with two forks, and pour the lovely juices from the pan back over the meat.
Serve on top of a corn tortilla with some simple toppings. Our faves are a simple cabbage, cilantro & onion slaw with fresh salsa.
Nutritional Information
Amount Per Serving (1 Servings)
Nutritional Score (generic): 15 Calories: 457 Protein: 4 Sugar: 16 Carbohydrate: 14 Fat: 16 Cholesterol: 32 Sodium: 16 Fiber: 43 Estimated Cost: 1.86