These Mexican Tacos Carnitas are made with juicy, slow-cooker pork. Use corn tortillas and top with salsa, fresh cilantro, and lime zest for an authentic taste.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.

  • In a 3-1/2- to 4-quart slow cooker (see Tip), place pork mixture; top with onion wedges. Pour broth and orange juice over all.

  • Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4-1/2 to 5 hours.

  • Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.

  • Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, some cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

331.1 calories; protein 32.5g 65% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 5.6g; fat 10g 16% DV; saturated fat 3.1g 16% DV; cholesterol 90.7mg 30% DV; vitamin a iu 872.9IU 18% DV; vitamin c 27.1mg 45% DV; folate 27.4mcg 7% DV; calcium 53mg 5% DV; iron 2.9mg 16% DV; magnesium 47.1mg 17% DV; potassium 710.9mg 20% DV; sodium 451mg 18% DV.