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Tacos de Carnitas

  • Prep Time: 30 minutes
  • Cook Time: 10 to 12 hours (low) or 5 to 6 hours (high)
  • Servings: 15
  • Course: Main Dish

Pork shoulder slow-cooked in chili powder, cumin, and orange juice makes for juicy, tender meat tacos. Top with fresh salsa, radish slices, and tangy lime wedges for added zest.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Make Ahead: Prepare recipe through step 6. Store meat in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw meat in the refrigerator, if frozen. Microwave 1-cup portions for 2 minutes on high power or until heated through.

Ingredients

  • Reynolds® Slow Cooker Liner
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 6 pounds boneless pork shoulder
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 cup orange juice
  • 1/2 cup water
  • 4 bay leaves
  • 6-inch yellow corn tortillas, warmed
  • Fresh salsa or pico de gallo, thinly sliced radishes, and lime wedges
  • Mexican crema or sour cream (optional)

Directions

Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.

Step 2

In a large bowl, combine chili powder, cumin, oregano, and salt; set aside.

Step 3

Trim fat from meat; cut into 2-inch pieces, add to spice mixture, and toss gently to coat.

Step 4

In a Dutch oven or large pot, cook meat, half at a time, in hot oil over medium-high heat, stirring to brown evenly. With a slotted spoon, transfer meat to the prepared slow cooker. Add onion and garlic; cook until just tender. Transfer to the slow cooker.

Step 5

Pour orange juice and water over meat and vegetables. Add bay leaves. Cover slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Step 6

Using a slotted spoon, remove meat from lined slow cooker. (Do not lift or transport liner with food inside.) Using two forks, coarsely shred meat; discard any fat. Skim fat from cooking liquid. Drizzle meat with 1 to 2 cups of the cooking liquid.

Step 7

Cool slow cooker completely; remove liner and toss.

Step 8

To warm the tortillas, preheat oven to 350°F. Wrap tortillas in foil and bake about 10 minutes or until heated through.

Step 9

Serve with warmed corn tortillas, fresh salsa, radishes, and lime wedges. If desired, garnish with Mexican crema or sour cream.

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