Brent’s Mexican Pulled Pork Carnita Tacos
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We have many food traditions in our house. We love our food so the nightly tradition of sitting down to supper together is a big one for sure! One of our ‘go to’ meals each week is Taco Tuesday. We have a ton of different variations of tacos that keep this tradition interesting each week but this is definitely one of our favourites! It’s super easy to toss in the slow cooker for the day and to finish off in a few minutes when you get home from work. This recipe feeds our family and gives us some leftovers for lunch the next day. Also, one note on the tortillas: The small real corn flour tortillas are definitely the best for making tacos! If you don’t have these, sub in any type of wrap.
Ingredients
3-5lb Pork Shoulder Roast
1 Onion, coarsely chopped
1 1/2 tbsp salt
1 tsp black pepper
4 cloves garlic, minced
Juice from 2 oranges
1 tsp cumin
1 tbsp olive oil
Salsa or Pico de Gallo
Method
Cook on ‘Low’ for 8-10 hours or on ‘High’ for 6 hours
Remove pork and place in a serving bowl. Pour over some of the leftover juices from the slow cooker