#carnitastacos

Experience the explosion of flavors with these Pork Carnitas Tacos topped with vibrant Mango Salsa. Slow-cooked until tender, the pork is seasoned with aromatic spices and citrus juices. Pair it with the fresh and zesty mango salsa for a taco night that's nothing short of spectacular.

Ingredients: 2 lbs pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1 teaspoon smoked paprika. 1 teaspoon chili powder. Salt and pepper to taste. 1 orange, juiced. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. Corn tortillas. Mango Salsa:. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1 jalapeo, seeded and diced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. Salt to taste.

Instructions: Preheat your oven to 325F 163C. In a large oven-safe pot, combine pork chunks, chopped onion, minced garlic, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Pour the freshly squeezed orange and lime juice over the pork mixture. Add chopped cilantro. Cover the pot and transfer it to the preheated oven. Cook for 3 hours or until the pork is fork-tender and easily shreds. While the pork is cooking, prepare the Mango Salsa. In a bowl, combine diced mango, finely chopped red onion, diced jalapeo, chopped cilantro, lime juice, and salt. Mix well and refrigerate until ready to serve. Once the pork is done, shred it using two forks. You can also crisp it up by broiling for a few minutes if desired. Warm the corn tortillas. Assemble the Pork Carnitas Tacos by placing a generous amount of shredded pork on each tortilla and topping with Mango Salsa. Serve these flavorful Pork Carnitas Tacos with Mango Salsa.

It's really simple to make these Slow Cooker Carnitas Tacos, and they taste great. The pork is cooked slowly until it's soft and juicy, and then it's crisped up in the oven to make it taste even better. Great for a dinner during the week or a casual get-together!

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, seeded and minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1 orange, juiced. 1/4 cup lime juice. 1/4 cup chicken broth. Corn tortillas, for serving. Your favorite taco toppings e.g., salsa, avocado, cilantro, onions.

Instructions: Put the pork, onion, garlic, jalapeno, cumin, chili powder, oregano, salt, black pepper, cayenne pepper, orange juice, lime juice, and chicken broth in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours, until the pork is soft and easy to shred. Use two forks to shred the pork after it's done cooking. Get the oven ready by heating it up to 400F 200C. Shred the pork and spread it out evenly on a baking sheet that has been lined with parchment paper. Put it in the oven for 15 to 20 minutes, or until the edges get brown and crispy. The corn tortillas should be warmed up in a dry skillet over medium heat for about 30 seconds on each side while the pork is getting crispy. Put the crunchy carnitas on warm tortillas and top them with your favorite taco parts.

Prep Time: 20 minutes

Cook Time: 480 minutes