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Pork carnitas tacos

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Pork carnitas tacos

Serves 8



2-3 pounds pork shoulder or Boston butt roast,
cut into 5 or 6 small pieces
3 teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon salt
½ teaspoon ground cumin
1 onion, cut into 6 or 8 chunks
3 garlic cloves, whole
1 jar of your favorite salsa (try tomatillo salsa for a spicier version)
whole-grain corn tortillas
2 avocados, sliced
fresh cilantro



Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker. Throw onion and garlic on top of pork. Slow cook on low for 6-8 hours or until meat is falling apart. When finished, discard the onion and garlic. Drain meat and shred with a fork. Serve warm with tortillas, salsa, avocados and cilantro. Or, try your own variety of toppings.


Nutritional information (per serving):

Nutrition information per serving: 357 calories, 22g fat (6g saturated), 70mg cholesterol, 441mg sodium, 18g carbohydrate, 5g fiber, 22g protein


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