Pork Carnitas - Slow cooker pulled pork tacos
Crispy pulled pork with Mexican flavours in a soft tortilla with guac and topping of your choice – sound good? It’s called pork carnitas, and it’s absolutely delicious. These slow cooker pork tacos are easy to make and taste oh so good.
- 900 g pork joint
- 3 tablespoon taco seasoning
Make pulled pork
Remove the rind and large pieces of fat from your pork joint.
Add a splash of water to cover the bottom of your slow cooker, and place te pork on top. Slow cook for 2-8 hours on high, or 4-12 hours on low setting.
Use a meat thermometer to make sure that the meat has cooked through. Pork is only safe to eat after it has reached an internal temperature of 70°C / 160°F.
Lift the pork out of the slow cooker, then use two forks or pulled pork claws to shred the meat into pieces.
In this recipe we serve carnitas in wraps as tacos topped with guacamole. You can also eat them as a main dish served with rice, salad or other sides of your preference. Alternatively, add carnitas to quesedillas, in enchiladas, or serve them at a potluck or summer garden party as one of many dishes of meat.
Calories: 609kcal | Carbohydrates: 1g | Protein: 52g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 194mg | Sodium: 311mg | Potassium: 747mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg