Hint: You can use freshly made cassava flour tortillas or corn tortillas. But if you’re looking for a low-carb option, large lettuce leaves are just as delicious!
Remember: Make sure you’re getting the right type of pork. Carnitas are typically made with pork shoulder or butt because of its higher fat content. This helps keep the meat juicy and tender while it’s cooking.
Cooking
Note: if you made pulled pork from our ZEG’s Pulled Pork Sandwich recipe and have some leftovers, you can skip the steps 1-7 and use your left-over pulled pork for these tacos carnitas, just make sure to heat it up before serving.
Pork
- Rub your favourite flavoured ZEG sauce generously around the entire pork shoulder (4 lbs boneless pork shoulder or butt) and place in a slow cooker.
- Top with pork with one onion, for close of garlic minced, and the juice from one orange in the slow cooker.
- Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
- Remove the pork from the slow cooker to a large cutting board (while it is still hot, so be careful) and use two forks to shred the meat.
- Place the shredded pork on a baking sheet.
- Pour 1 cup of your favourite ZEG sauce over the pork to season.
- Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Tacos Carnitas
- Take a serving of the full flavoured shredded pork and served immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
- Warning: there is so much flavour in this recipe you may have a taste bud explosion but it will be worth it!
