Delicious tender carnitas cooked in a slow cooker, served in warm tortillas with fresh, vibrant Mexican corn salsa. Perfect for weeknight dinners or party tacos!
🥩 Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 cup orange juice
- 8 small tortillas
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
👩🍳 Instructions
Step 1 – Season Pork
Mix cumin, paprika, chili powder, salt, and pepper. Rub over pork chunks.
Step 2 – Slow Cook
Place pork in slow cooker, pour orange juice over. Cook on low 6 hours until tender.
Step 3 – Make Corn Salsa
Mix corn, diced bell pepper, cilantro, and lime juice. Season to taste.
Step 4 – Shred Pork & Assemble Tacos
Shred cooked pork with forks. Serve in tortillas, top with corn salsa, and garnish with extra cilantro or lime wedges.
💡 Pro Tips
- Use fresh orange juice for a brighter flavor.
- Warm tortillas before serving for best texture.
- Add avocado slices or pickled onions for extra flavor.
- Leftovers can be frozen for easy future meals.
📊 Nutrition (Per Serving)
Calories: 420 kcal
Protein: 28g
Carbohydrates: 35g
Fat: 20g
