By Brittanie Peterson
Cut the pork shoulder into large chunks and season with 1 tsp of salt, 1/2 tsp of pepper, and 1 tsp of cumin.
Place the seasoned pork in a slow cooker. Squeeze the juice of 1 orange over the pork.
Peel and quarter the onion, then add it to the slow cooker.
Peel and slightly crush the garlic cloves and add them to the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and can be easily shredded with a fork.
While the pork is cooking, finely shred 1/4 head of cabbage and chop 1/4 cup of cilantro. Place them in a mixing bowl.
Juice the lime and add the juice to the cabbage and cilantro. Drizzle with 1 tbsp of olive oil and add 1/2 tsp of salt and 1/2 tsp of pepper. Toss to combine and refrigerate until serving.
Once the pork is done, remove it from the slow cooker and shred with two forks.
Heat a skillet over medium-high heat with 1 tbsp of olive oil. Add the shredded pork in batches, cooking until the edges begin to crisp.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
Assemble the tacos by topping each tortilla with a portion of crispy shredded pork and a scoop of cilantro-lime slaw. Serve with extra lime wedges if desired.
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This Mexican Tacos Slow-Cooker recipe is ready in 8 hours and 30 minutes and features pork shoulder, orange juice, onion and other delicious ingredients. Contains 400 calories total.
Cut the pork shoulder into large chunks and season with 1 tsp of salt, 1/2 tsp of pepper, and 1 tsp of cumin.
Place the seasoned pork in a slow cooker. Squeeze the juice of 1 orange over the pork.
Peel and quarter the onion, then add it to the slow cooker.
Peel and slightly crush the garlic cloves and add them to the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and can be easily shredded with a fork.
While the pork is cooking, finely shred 1/4 head of cabbage and chop 1/4 cup of cilantro. Place them in a mixing bowl.
Juice the lime and add the juice to the cabbage and cilantro. Drizzle with 1 tbsp of olive oil and add 1/2 tsp of salt and 1/2 tsp of pepper. Toss to combine and refrigerate until serving.
Once the pork is done, remove it from the slow cooker and shred with two forks.
Heat a skillet over medium-high heat with 1 tbsp of olive oil. Add the shredded pork in batches, cooking until the edges begin to crisp.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
Assemble the tacos by topping each tortilla with a portion of crispy shredded pork and a scoop of cilantro-lime slaw. Serve with extra lime wedges if desired.
Calories per Serving: 400
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