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Ingredients 

Carnitas 

  • 2 pound Pork Roast (Boston Butt preferred)
  • 1/2 cup Water
  • 1/4 cup Salsa
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon dried Oregano
  • 1 Tablespoon Cumin 
  • 1 Tablespoon Lime Juice
  • 2 teaspoon Onion Powder
  • 2 teaspoon Chili Powder
  • 2 teaspoon Salt
  • 1 teaspoon Sugar 

Corn Saute

  • 1 Tablespoon Butter
  • 3 ears Corn, kernels cut off 
  • 1/2 Red Onion, diced
  • 1 Red Pepper, diced
  • 1/3 cup Cilantro, chopped
  • 1 teaspoon Salt
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika 
  • 1 teaspoon dried Oregano

Directions 

  1. Place pork, salsa, water, and all the carnitas spices together in a slow cooker. Cook on Low for 8 hours or High for 4 hours. 
  2. Remove the pork from the slow cooker. Reserve the juices and reduce down to 1 cup. Shred the pork and mix together with the reduced liquid. 
  3. Melt butter in a saut√© pan and add the rest of the corn ingredients. Cook for 5 minutes, stirring occasionally. 
  4. Assembly the taco by adding pork and corn mixture and then add your favorite taco toppings! For this recipe we used cheese, avocado, and sour cream.

Nutrition

Servings: 4

Calories: 818

Fat: 33

Carbs: 67.9

Fiber: 6.5

Protein: 74.3