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Tacos! Tacos! Tacos!

Tacos! Tacos! Tacos!

Main Dishes

Sneak peek!

Here’s the recipe for the delicious pork carnitas tacos! It’s really worth the time it takes to cook and an absolute crowd-pleaser! 🙂😍
If you don’t like pork, you can always sub the protein 🙂

Tacos! Tacos! Tacos!

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Cuisine: Mexican

Yield: 12


    For the Pork Carnitas:
  • 2.5 lbs Pork Shoulder (diced into big chunks)
  • 1/3 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 can diced Green Chilies
  • 1 can Coca Cola (optional)
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Chipotle seasoning
  • 1 tbsp. Smoked Paprika
  • Salt to taste
    For the Slaw:
  • 1 head Red Cabbage
  • 2 Carrots, grated
  • 1/3 cup Apple Cider Vinegar
  • 1 tsp. Brown Sugar
  • 1 tbsp Light Mayo
  • Salt and Pepper to taste
  • ___________________________________
  • Corn or Flour Tacos
  • Cotija cheese crumbles for topping
  • Cilantro for topping
  • Lime wedges


Preparing the Pork

You can either place your slow cooker setting on HIGH for 4 hours or LOW for 8 hours. I decided to really slow cook this time around and let it cook for 8.

Combine all the ingredients and coat the pork.

Place the pork in the slow cooker. Pour in 1/2 a can of coca cola (optional).

NOTE: This recipe doesn’t call for any stock/liquid because the pork naturally releases it’s juices once it starts cooking.

Cover and cook at set duration. Once ready and tender, shred the pork with a fork and set aside.

NOTE: You can make it a day ahead and refrigerate. The flavors elevate, the longer it sits.

Preparing the Slaw

Finely chop the cabbage and mix in the grated carrots.

Whisk together the remaining ingredients and toss into the cabbage and carrot mixture. Make sure it coats well. Cover and refrigerate at least 30 mins - 1 hr prior to serving.

Once you’re ready to serve, fill corn/flour tortillas with the pork, slaw and toppings. Be careful though! Over-indulgence is imminent! 😉

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