Citrus Carnitas Street Tacos

Name: Citrus Carnitas Street Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 lb Bone-In Pork Shoulder Butt Roast; 0.25 tsp Cayenne Pepper; 1 dash Chili Powder; 1 tsp Dried Oregano; 1 tbsp Ground Cumin; 1 whole Lime; 0.5 cup Onion; 0.33 cup Orange Juice; 1 cup Pico de Gallo; 10.6 oz Plain Greek Yogurt; 1 cup Red Onion; 1.5 tsp Salt; 4 whole Shredded Green Cabbage; 16 whole Yellow Corn Tortilla

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Comfort-Food Clean Eating

Citrus Carnitas Street Tacos feature tender, slow-cooked pork scented with orange, lime, cumin, and oregano, balanced by a gentle heat of cayenne. Wrapped in warm corn tortillas and topped with crisp cabbage, red onion, fresh pico de gallo, and a tangy lime yogurt crema, they offer a bright, juicy bite perfect for casual dinners, game nights, or weekend gatherings.

Prep30 mins
Cook4 hrs
Serves8
DifficultyMedium

1

Make carnitas: Trim the fat from the pork. Cut the pork into 2- to 3-inch pieces; place in a 4-quart slow cooker. Stir in the onion, orange juice, cumin, salt, oregano, and cayenne.
2

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
3

Transfer the pork to a large bowl; shred with 2 forks. Add enough cooking liquid from the slow cooker to moisten.
4

Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in the yogurt and salt. Dust with chili powder.
5

Make tacos: Serve the pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with the crema and lime zest.