Carnitas Tacos

Carnitas Tacos

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From: Diabetic Living Magazine

Richly flavorful pulled pork is served in corn tortillas with shredded cabbage, red onions, and salsa, then topped with lime crema.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 to 3½-pound bone-in pork shoulder roast
  • ½ cup chopped onion
  • ⅓ cup orange juice
  • 1 tablespoon ground cumin
  • 1½ teaspoons kosher salt
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper
  • 1 lime
  • 2 (5.3 ounce) containers plain low-fat Greek yogurt
  • 1 pinch kosher salt
  • 16 (6 inch) soft yellow corn tortillas, such as Mission® brand
  • 4 leaves green cabbage, quartered
  • 1 cup very thinly sliced red onion
  • 1 cup salsa (optional)

Preparation

  • Prep

  • Ready In

  1. Remove meat from bone; discard bone. Trim fat from meat. Cut meat into 2- to 3-inch pieces; place in a 3½- or 4-qt. slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.
  2. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Remove meat from cooker. Shred meat using two forks. Stir in enough cooking liquid to moisten.
  3. For lime crema, remove 1 tsp. zest (set aside) and squeeze 2 Tbsp. juice from lime. In a small bowl combine lime juice, yogurt, and dash salt.
  4. Serve meat in tortillas with cabbage, red onion, salsa (if desired), and lime crema. Sprinkle with lime zest.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 301 calories; 8 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 29 g protein; 69 mg cholesterol; 7 g sugars; 329 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 3 lean meat, ½ fat

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