We love Taco Tuesdays at our house and these easy-to-make pork carnitas tacos in corn or flour tortillas are the best! Bonus: in these hot summer months, using a slow cooker and a sauté pan are an extra way to keep your house cool.
For this recipe you can use Del Real Pork Carnitas or you can use the slow cooker to fill your house with the mouth-watering smell of roasting meat all day long. I don’t know about you, but that smell reminds me of cool fall days, and knowing that a good dinner is waiting at the end of the day. Either way, putting these tacos together is so easy, you’ll barely have any clean-up. Which is my kind of night!
Pork Carnitas Tacos
- 1 container Del Real Pork Carnitas or 2 lb pork shoulder
- 2 oz broth from the slow cooker or chicken broth
- 16 small corn or flour tortillas
- 1/4 red onion thinly sliced
- 2 tablespoons cilantro chopped
- Mexican crema for topping
- If you’re using the pork shoulder, sprinkle with salt and pepper and saute on each side until browned. Place in the slow cooker and set the time on low for 8 hours.
- Heat a sauté pan on medium heat and add 1 tablespoon of olive oil.
- Once it’s hot, add the shredded pork and sauté until lightly browned. Sprinkle with salt and pepper to your taste.
- Add in the broth and cook until it’s mostly absorbed but the meat is still moist.
- In another small sauté pan or electric flat top, heat the tortillas until lightly toasted on each side. You can also choose to steam the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Layer the tortilla, shredded pork, sliced red onion, cilantro, and a drizzle of crema to each taco.