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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