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Crockpot Pork Carnitas Tacos with Pico de Gallo

Ingredients

  • Marinade:
  • 2 jalapeno seeded and coarsely chopped
  • ½ large sweet white onion coarsely chopped
  • 5 cloves garlic peeled
  • 2 tbsps chili powder
  • 2 tbsps cumin
  • 2 tsp dried oregano
  • ½ tsp salt
  • ¼ cup white vinegar
  • Juice of one lime
  • 4 lbs boneless pork shoulder
  • Sauce:
  • 3 cups beef broth
  • ¼ cup white vinegar
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and pepper to taste
  • Pico de gallo:
  • 5 roma tomatoes diced
  • ½ large sweet white onion diced
  • 2 jalapenos finely chopped
  • ¼ cup fresh cilantro leaves finely chopped
  • 2 cloves garlic minced
  • Juice of ½ of a lime
  • Salt and pepper to taste

Instructions

  • Add jalapeno, onion, garlic, chili powder, cumin, oregano, salt, vinegar, and lime juice to a blender and puree until smooth. Transfer to a small saucepan, and simmer on low until the mixture is slightly thickened, about 10 minutes. Let the paste cool. Place the pork shoulder in a large bowl or in a ziploc bag, coat the meat with the paste, and let it marinate in the refrigerator for at least 8 hours or overnight.
  • Place pork (with the marinade) in a slow cooker. Add beef broth, white vinegar, cinnamon stick, and bay leaves to the pot. Cover and cook on high until the meat is tender, about 7 hours. Discard the bay leaves and cinnamon stick. Remove pork and shred the meat with forks. Season with salt and pepper to taste.
  • To make the pico de gallo, combine tomatoes, onions, jalapenos, cilantro, garlic, and lime juice in a mixing bowl. Season with salt and pepper to taste.
  • Serve the shredded pork in tortillas, along with toppings like avocado slices, radish slices, and cheese.