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Slow Cooked San Antonio Carnitas Tacos

Slow Cooked San Antonio Carnitas Tacos

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Seasoned with our lively salsa verde, cumin and chili powder, these tasty Texas-style carnitas tacos are easy to make and perfect for everyday dinner or special gatherings.  Simply add the pork to your slow cooker and that low and slow braise allows it to get tender and juicy and absorb all of the fabulous flavors – did we mention how delicious our salsa verde is?  The shredded pork gets topped with a crunchy slaw made with our salsa verde and cilantro then it’s a wrap.

serves 8 people

Ingredients

cost per recipe: $26.84

The price is determined by the national average.

  • 4

    pounds boneless pork shoulder, cut in quarters (and trim off fat)

  • 1

    tablespoon chili powder

  • 1

    tablespoon ground cumin

  • 1

    jar (16 ounces) Pace® Salsa Verde or Pace® Peach Mango Jalapeno Salsa

  • 2

    cups broccoli slaw

  • 16

    flour tortilla or corn tortillas (6-inch), warmed

  • 1

    cup chopped fresh cilantro

  • 1

    cup crumbled queso fresco (optional)

  • 16

    lime wedge (optional)

view nutrition info

How to Make It

Rub the pork with the chili powder and cumin.  Place the pork into a 6-quart slow cooker.  Pour 3/4 cup salsa verde over the pork. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.  Spoon off any fat.  Using 2 forks, shred the pork in the cooker and stir.  Season to taste. While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl.  Season to taste. Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde.  Sprinkle with the queso fresco and serve with the lime wedges, if desired.
Step 1

Rub the pork with the chili powder and cumin.  Place the pork into a 6-quart slow cooker.  Pour 3/4 cup salsa verde over the pork.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.  Spoon off any fat.  Using 2 forks, shred the pork in the cooker and stir.  Season to taste.

Step 3

While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl.  Season to taste.

Step 4

Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde.  Sprinkle with the queso fresco and serve with the lime wedges, if desired.

Recipe Tips

  • Time Saving Tip: You may also cook this dish on HIGH for 4 to 5 hours.
  • Make Ahead Meal: You can prepare the pork mixture ahead of time.  Cover and refrigerate for up to 3 days or wrap tightly and freeze for up to 3 months.  Thaw the frozen pork mixture in the refrigerator overnight before reheating.
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Made With
Pace® Peach Mango Jalapeño Salsa

Pace® Peach Mango Jalapeño Salsa

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(16 ounces) Pace® Salsa Verde

(16 ounces) Pace® Salsa Verde

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