Mexican Tacos Carnitas - for the Crock-Pot! Recipe

Name: Mexican Tacos Carnitas - for the Crock-Pot!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground ancho chili pepper; 1 teaspoon ground coriander; 4 garlic cloves, minced; 1 teaspoon oregano, fresh and snipped; 1 teaspoon orange peel, finely shredded; ½ teaspoon ground black pepper; 2 lbs pork tenderloin, boneless (can use pork shoulder roast); 2 onions, large and cut into wedges; 1 (14 ounce) can chicken broth; ¾ cup orange juice; 1 tablespoon honey; 12 corn tortillas (4-6 inch size); cilantro, fresh and chopped (to taste); green onion, finely chopped (to taste); green chili salsa (to taste); lime (optional, wedged)

Servings: persons

1 tablespoon ground ancho chili pepper
1 teaspoon ground coriander
4 garlic cloves, minced
1 teaspoon oregano, fresh and snipped
1 teaspoon orange peel, finely shredded
½ teaspoon ground black pepper
2 lbs pork tenderloin, boneless (can use pork shoulder roast)
2 onions, large and cut into wedges
1 (14 ounce) can chicken broth
¾ cup orange juice
1 tablespoon honey
12 corn tortillas (4-6 inch size)
cilantro, fresh and chopped (to taste)
green onion, finely chopped (to taste)
green chili salsa (to taste)
lime (optional, wedged)

1
In a large bowl, stir together the ground ancho chili pepper, coriander, garlic, oregano, orange peel, black pepper, and 1/2 teaspoon salt.
2
Add pork to bowl and toss to coat with the spices.
3
In a 4 quart slow cooker, place pork mixture, top with onion wedges.
4
In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves.
5
Pour over all.
6
Cover, cook on low setting for 9-10 hours or high setting for 4-5 hours.
7
Use a slotted spoon to remove meat from cooker.
8
Using two forks, coarsely shred the meat, discard any fat.
9
Drizzle meat with some of the cooking liquid.
10
Wrap tortillas in foil.
11
Heat in 350 degree oven for 10 minutes or until warm.
12
To serve, top each tortilla with 1/4 cup of the meat, cilantro and green onions.
13
Serve with salsa and, if desired, lime wedges.

1055

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon ground ancho chili pepper, 1 teaspoon ground coriander, 4 garlic cloves, minced, 1 teaspoon oregano, fresh and snipped, and more.

Yes, Mexican Tacos Carnitas - for the Crock-Pot! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Tacos Carnitas - for the Crock-Pot!

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