Carnitas Tacos
Minutes Prep time: 15
Minutes Total time: 495
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 495
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 pounds boneless pork shoulder, excess fat removed, cut into large pieces
1/3 cup orange juice
3 tablespoons Hunt's® Tomato Paste
1 tablespoon ground ancho chile pepper
1 teaspoon adobo seasoning blend
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
12 corn tortillas (6 inch), warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 84 mg | 8% |
Carbohydrate | 28 g | 9% |
Cholesterol | 122 mg | 41% |
Total Fat | 31 g | 48% |
Iron | 3 mg | 17% |
Calories | 534 kcal | 27% |
Sodium | 462 mg | 19% |
Protein | 35 g | 71% |
Saturated Fat | 11 g | 55% |
Sugars | 4 g | 0 |
Vitamin C | 9 mg | 15% |
Spray inside of 4-quart slow cooker with cooking spray. Place pork in slow cooker. Stir together orange juice, tomato paste, chile pepper and adobo seasoning in small bowl. Pour mixture over pork. Cover; cook on LOW 8 hours or on HIGH 4 hours or until pork is tender.
Meanwhile, combine drained tomatoes, onion and cilantro in small bowl; cover and refrigerate.
Remove pork from slow cooker; pull into shreds with 2 forks. Return pork to slow cooker; stir to combine with sauce.
Divide pork evenly between tortillas. Top each with tomato mixture.
Carnitas Tacos