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Crock Pot Pork Carnitas Tacos with Mango Pico de Gallo
SERVINGS
10
PREP TIME
10 min
COOK TIME
10 hours
Dairy-Free
Gluten-Free
INGREDIENTS
Pork Carnitas
Approx. 8 lb
Coleman Boneless 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
Mango Pico de Gallo
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
INSTRUCTIONS
Place sliced onions and garlic into a slow cooker.
Trim excess fat off of pork butt and place over onions.
Add orange juice, lime juice, and seasonings to slow cooker.
Cover, and cook on low for 8-10 hours or high for 5-6 hours.
While the pork cooks make your Pico and set aside.
Place pork butt in a pan on medium high heat, pour 1 cup of the liquid from the crock pot, and shred the pork.
Pan fry for 5-7 minutes and remove from the pan
Pan fry your tortillas. Serve with your carnitas and mango Pico de gallo
Find this recipe at:
https://colemannatural.com/kitchen/crock-pot-pork-carnitas-tacos-with-mango-pico-de-gallo/