Carnitas Tacos

Tender carnitas piled high with vibrant toppings makes for a flavor-packed meal that’s both hearty and fresh. The juicy, slow-cooked pork pairs perfectly with rice, black beans, and pico de gallo. Try it in a bowl, with warm tortillas or stacked on a pile of salty tortilla chips.

Recipe sponsored by Iowa Pork Producers Association

Directions

1. Trim the fat from the pork shoulder.

2. In a small bowl, combine salt, pepper, oregano, and cumin. Mix together and spread over
the entire pork shoulder.

3. Place the pork shoulder in a slow cooker. Squeeze juice from the orange halves over
top.

4. Add the spent orange halves and bay leaves to the slow cooker. Cover and cook on low
for about 6 hours until falling apart tender and the internal temperature reaches 145°F
or above.

5. Use tongs or a slotted spoon to transfer the cooked meat to a large bowl. Use two forks
to shred the meat into bite-sized pieces, then moisten/season with cooking juices to
taste. Cover to keep warm and set aside.

6. Serve pork with warm tortillas and toppings of your choice.

*Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3
minutes.

Nutrition