Friday, July 29, 2016


Pork tacos! Yum! My husband grew up eating carnitas while growing up in San Diego and we've been looking for a good recipe to make at home. 

We've found it! You'll start enjoying the slow cooking aroma long before you put the first bite into your mouth, but it will be worth the wait. 

Be sure to finish your tacos off with cilantro and lime, plus any other favorite toppings.

(picture from all


1 t. salt
1 t. garlic powder
1 t. cumin
½ t. crumbled dried oregano
½ t. ground coriander
¼ t. ground cinnamon
1 (4 lb.) boneless pork shoulder roast
2 bay leaves
2 C chicken broth

Toppings: cilantro, lime, salsa, onion, cheese

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat the pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serving: 10 (223 calories each)
Recipe Given By: