Name: Carnitas Tacos
Total time: 8 h 30 min
Ingredients: 3 to 3 1/2-pound bone-in pork shoulder roast; ½ cup chopped onion; ⅓ cup orange juice; 1 tablespoon ground cumin; 1 ½ 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

Directions

Step 1

Remove meat from bone; discard bone. Trim fat from meat. Cut meat into 2- to 3-inch pieces; place in a 3 1/2- or 4-qt. slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.

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Step 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.
Step 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.
Step 4

Serve meat in tortillas with cabbage, red onion, salsa (if desired), and lime crema. Sprinkle with lime zest.

Nutrition Facts

Serving Size: 2 tacos

Per Serving:

301 calories; protein 29g; carbohydrates 28g; dietary fiber 4g; sugars 7g; fat 8g; saturated fat 2g; cholesterol 69mg; sodium 329mg.

Exchanges:

1 vegetable, 1 1/2 starch, 3 lean meat, 1/2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts