Carnitas Tacos via Stan Higgins
Ingredients
3 to 3½-pound bone-in pork shoulder roast
½ cup chopped onion
⅓ cup orange juice
1 tablespoon ground cumin
1½ teaspoons kosher salt
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1 lime
2 (5.3 ounce) containers plain low-fat Greek yogurt
1 pinch kosher salt
16 (6 inch) soft yellow corn tortillas, such as Mission® brand
4 leaves green cabbage, quartered
1 cup very thinly sliced red onion
1 cup salsa (optional)
Directions
Remove meat from bone; discard bone. Trim fat from meat. Cut meat into 2- to 3-inch pieces; place in a 3½- or 4-qt. slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.
Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Remove meat from cooker. Shred meat using two forks. Stir in enough cooking liquid to moisten.
For lime crema, remove 1 tsp. zest (set aside) and squeeze 2 Tbsp. juice from lime. In a small bowl combine lime juice, yogurt, and dash salt.
Serve meat in tortillas with cabbage, red onion, salsa (if desired), and lime crema. Sprinkle with lime zest.
Nutrition
Serving size: 2 tacos
Per serving: 301 calories; 8 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 29 g protein; 69 mg cholesterol; 7 g sugars; 329 mg sodium
Carbohydrate Servings: 2
Exchanges: 1 vegetable, 1½ starch, 3 lean meat, ½ fat