Latin American Recipe « Zesty Carnitas Tacos

Lime juice in the crema give these tacos a good zing!

Ingredients

• 1 (2 pound) boneless pork shoulder roast
• ½ cup chopped onion
• ⅓ cup orange juice
• 1 tablespoon cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano, crushed
• ¼ teaspoon cayenne pepper
• 1 lime, zested and juiced
• 2 (5.3 ounce) containers plain fat-free Greek yogurt
• ½ teaspoon kosher salt
• 1 pinch chili powder
• 16 (6 inch) soft yellow corn tortillas
• 4 leaves green cabbage, shredded
• 1 cup very thinly sliced red onion
• 1 cup pico de gallo

Cooking Directions

1. Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
3. Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
4. Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Nutrition Facts

• calories338.4
• carbohydrateContent32.5 g
• cholesterolContent52.6 mg
• fatContent16 g
• fiberContent5.1 g
• proteinContent17.9 g
• saturatedFatContent6 g
• sodiumContent761.4 mg
• sugarContent5.5 g