Crock Pot Pork Carnitas Tacos with Mango Pico de Gallo
- Approx. 8 lbColeman Natural Pork Butt
- 1 onion peeled and quartered
- 4 cloves garlic peeled
- 2 cups orange juice
- 2 limes juiced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
- 2 cups diced mango (2 mangos)
- 1/2 cup diced tomatoes
- 1/2 cup finely chopped red onion
- Handful of finely chopped fresh cilantro
- 2 limes freshly squeezed
- 1/4 tsp salt
1 Place sliced onions and garlic into a slow cooker.
2 Trim excess fat off of pork butt and place over onions.
3 Add orange juice, lime juice, and seasonings to slow cooker.
4 Cover, and cook on low for 8-10 hours or high for 5-6 hours.
5 While the pork cooks make your Pico and set aside.
6 Place pork butt in a pan on medium high heat, pour 1 cup of the liquid from the crock pot, and shred the pork.
7 Pan fry for 5-7 minutes and remove from the pan
8 Pan fry your tortillas. Serve with your carnitas and mango Pico de gallo