Slow-Cooked Carnitas Tacos

Ingredients

• 1  avocado pitted halved sliced
• 2 pounds boston butt pork shoulder boneless country-style cut into 1 1/2-inch pieces (Boston butt)
• 4 servings cilantro sprigs fresh
• 4 servings corn tortillas 
• 2 teaspoons ground pepper black
• 0.5 large onion cut into 4 pieces
• 2 teaspoons oregano dried (preferably Mexican)
• 2 teaspoons salt 
• 4 servings roasted tomatillo salsa 

Equipment

• bowl
• microwave
• kitchen towels
• slotted spoon
• slow cooker
• cutting board

Directions

1. Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat.
2. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
3. Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter.
4. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute.
5. Serve carnitas with warm tortillas and tomatillo salsa.
6. Per serving: 516 calories, 22g fat (6g saturated), 136mg cholesterol, 1570mg sodium, 32g carbohydrates, 8g fiber, 47g protein See Nutrition Data's complete analysis of this recipe ›
7. Nutrition Data