Holy Carnitas Slow Cooker Pulled Pork Tacos
Slow cooker pulled pork tacos with tangy cabbage slaw and sour cream, made with pork shoulder and enough for six. Holy Carnitas was made for pork: cumin, chili, oregano and sumac season the shoulder for eight hours, and a quick broil crisps the edges.
Ingredients
- 3 lb Boneless pork shoulder
- 1 Onion
- 3 cloves Garlic
- 1 Orange
- 2 Limes
- ½ cup Chicken broth
- 12 Small flour or corn tortillas
- 2 cups Shredded cabbage
- ½ cup Sour cream
- Small handful of cilantro
- Salt
- 7 scoops Holy Carnitas FLAVRBOMBS™
You will need
- Slow cooker
- Sheet pan
- Two forks
- Knife
- Cutting board
- Small bowl
Method
Season the pork
- Cut the pork shoulder into 3 or 4 large chunks and trim any thick pieces of fat.
- Rub all over with 5 scoops of Holy Carnitas and 1 tsp of salt.
Slow cook
- Slice the onion and smash the garlic, and spread them over the bottom of the slow cooker.
- Set the pork on top, squeeze over the juice of the orange and 1 lime, and pour in the broth.
- Cook on low for 8 hours (or high for 5), until the pork pulls apart easily.
Crisp the pork
- Shred the pork with two forks and spread it on a sheet pan. Spoon over a few ladles of the cooking liquid.
- Broil on the top rack for 4 to 5 minutes, until the edges crisp and brown.
Build the tacos
- Stir 1 scoop of Holy Carnitas and a squeeze of lime into the sour cream.
- Toss the cabbage with the remaining lime juice, a pinch of salt and 1 scoop of Holy Carnitas.
- Warm the tortillas in a dry pan, then fill with pork, cabbage, a spoonful of sour cream and cilantro.
Holy Carnitas is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
