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Slow cooking gives the pork in these carnitas tacos a delicious flavor and makes them extra tender. After cooking, shred the pork and roast until edges are crispy for an authentic meal.
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Original reipce makes 2 dozen Change Servings
COMBINE cumin, oregano, salt and pepper; rub all over pork.
PLACE pork in slow cooker; add onion, orange juice, melted Outshine bar, garlic, bay leaves and chile. Cover; cook on LOW for 6 hours.
TRANSFER pork to a rimmed baking sheet; let cool slightly.
PREHEAT oven to 500° F.
SHRED pork with fork. Strain juices from slow cooker. Spoon some of the juices from the slow cooker over the pork.
ROAST shredded pork until browned and the edges become crispy.
SERVE in warmed tortillas with salsa, avocado, radishes and/or cheese.
*Can also use half of a large Lime DREYER’S or EDY’S OUTSHINE Fruit Bar.
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 1.5g||7%|
|Total Carbohydrate 16g||5%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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