Carnitas Tacos with Corn Salsa (Printable Version)
# What You'll Need:
→ For the pork carnitas
01 -
6-7 lb. pork shoulder butt, skinless & bone-in
02 -
1 large red onion, chopped
03 -
2 jalapenos, seeded & finely chopped
04 -
4 garlic cloves, minced
05 -
2 fresh oranges, juiced
06 -
2 Tbsp sea salt
07 -
1 tsp black pepper
08 -
1 Tbsp dried oregano
09 -
2 tsp ground cumin
10 -
1 Tbsp olive oil
→ For the Mexican corn salsa
11 -
3 corn cobs
12 -
⅓ of a red onion, chopped
13 -
3 Tbsp cilantro, chopped
14 -
¼ cup Cotija cheese, crumbled
15 -
3-4 fresh limes, juiced
16 -
Salt & pepper, to taste
# Step-by-Step Directions:
01 -
Rinse and dry the pork shoulder, then season with salt and pepper. Combine oregano, cumin and olive oil to create a rub, then thoroughly coat the entire pork shoulder.
02 -
Place the seasoned pork in the slow cooker with fat cap facing up. Top with chopped onion, jalapeno and minced garlic, then pour fresh orange juice over everything.
03 -
Cook on low heat for 8-10 hours or high heat for 6 hours until the pork is fork-tender.
04 -
Remove the cooked pork from the slow cooker and shred thoroughly using two forks, separating the meat from the bone.
05 -
Bring a large pot of water to a boil. Add corn cobs and boil for 1½ minutes. Remove corn, discard water, and allow cobs to cool completely.
06 -
Cut cooled corn kernels from cobs and transfer to a large bowl. Add chopped red onion, cilantro, and crumbled Cotija cheese. Pour fresh lime juice over the mixture, stir to combine, and season with salt and pepper to taste. Refrigerate until ready to serve.
07 -
Warm tortillas and layer with shredded carnitas and corn salsa. Add additional desired toppings and serve immediately.
# Helpful Notes:
01 -
The carnitas can be crisped under a broiler for 3-5 minutes after shredding for additional texture.
02 -
Leftover carnitas freeze well for up to 3 months in airtight containers.