Slow Roasted Carnitas Tacos and Blood Orange Salsa
Loooow and Slooow. These slow roasted tacos are simple, juicy and delicious. The great part about this recipe is that you can throw it in a crock pot or a dutch oven in the morning and have a ready to eat dinner at night. The blood orange salsa takes minutes and you can totally prep it ahead of time for an easily assembled dinner for the fam. Pro tip: use the leftovers to make breakfast tacos in the morning. Just add an egg.. BOOM! Breakfast, lunch and dinner all in one.
February is the month of citrus. It's in season, juicy and flavorful, loaded with Vitamin C and in every market right now! Support your local, sustainable farmers by buying produce that is in season. Better for you, your environment and your wallet!
Alriiiiight, here it is folks! Taco Tuesday here we come!!
xox, Ting
Slow Roasted Carnitas Tacos and Blood Orange Salsa
- 2.5 lbs pork shoulder
- 2 tablespoons olive oil
- 1 onion, quartered
- 4 cloves garlic
- 2-3 oranges, juiced
- 1 lime, juiced
- 3/4 c stock, beer, or soda
- 2 tablespoons olive oil
- 2 tablespoons mustard seed or spread
- 2 tablespoons fennel seed
- 2 tablespoons cumin
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon oregano
- 1 tablespoon cardamom
- 1 jalapeno, optional
- Serve with corn or flour tortillas
- Rub pork shoulder with olive oil and all seasoning. Place pork and the rest of the ingredients in crock pot or dutch oven with lid. Set crock pot on low for 6 hours or in a 375 degree oven for 6 hours. Pork should fall apart into shredded pieces with a fork when done.
- Put shredded pork in a pan over medium heat to crisp up before serving.
- Serve with tortillas and blood orange salsa (see below)
Blood Orange Salsa
- 2 blood oranges, diced
- 1 jalapeno, diced
- 1 tomato, diced
- 1/4 onion, diced
- 1/4 cup cilantro, to taste
- salt and pepper, to taste
- 1 lemon or lime, juiced
- Cut and combine all ingredients and serve