Ingredients
8
8 servings
- •1 (2 pound) boneless pork shoulder roast
- •0.5 cup chopped onion
- •0.33333334326744 cup orange juice
- •1 tablespoon cumin
- •1.5 teaspoons kosher salt
- •1 teaspoon dried oregano, crushed
- •0.25 teaspoon cayenne pepper
- •1 lime, zested and juiced
- •2 (5.3 ounce) containers plain fat-free Greek yogurt
- •0.5 teaspoon kosher salt
- •1 pinch chili powder
- •16 (6 inch) soft yellow corn tortillas
- •4 leaves green cabbage, shredded
- •1 cup very thinly sliced red onion
- •1 cup pico de gallo
Instructions
- Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.
- Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.
- Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
- Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.
- Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.
Nutritional Facts
Per 8 servings
- Calories: 338
- Carbohydrate: 33g
- Fat: 16g
- Fiber: 5g
- Protein: 18g
- Sugar: 6g
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