Mexican Tacos Carnitas

Mexican Tacos Carnitas

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon ground pasilla, New Mexico, or ancho chile pepper
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 teaspoon snipped fresh oregano or ½ teaspoon dried oregano, crushed
  • 1 teaspoon finely shredded orange peel
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 (2 pound) boneless pork shoulder roast, cut into 2-inch pieces
  • 2 large onions, cut into wedges
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • ¾ cup orange juice
  • 12 (6 inch) corn tortillas
  • ¼ cup coarsely chopped fresh cilantro
  • ¼ cup finely chopped green onion
  • ⅓ cup bottled green salsa
  • Lime wedges


  • Prep

  • Ready In

  1. 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.
  2. In a 3- ½- to 4-quart slow cooker (see Tip), place pork mixture; top with onion wedges. Pour broth and orange juice over all.
  3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4- ½ to 5 hours.
  4. 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.
  5. Wrap tortillas in foil. Heat in a 350°F oven for 10 minutes or until warm. To serve, top each tortilla with ¼ 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 information

  • Serving size: 2 tacos
  • Per serving: 331 calories; 10 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 33 g protein; 27 mcg folate; 91 mg cholesterol; 6 g sugars; 873 IU vitamin A; 27 mg vitamin C; 53 mg calcium; 3 mg iron; 451 mg sodium; 711 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean meat, 1½ starch, ½ vegetable

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