Description
A game-changing dish combining tender pork shoulder with a zesty jalapeño slaw, perfect for tacos, burritos, or standalone servings.
Ingredients
Scale
- 3–4 pounds pork shoulder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jalapeño, sliced
- 1 onion, sliced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 cup green cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Cilantro for garnish
Instructions
- In the slow cooker, place the pork shoulder and season generously with cumin, oregano, garlic powder, onion powder, salt, and pepper.
- Add the sliced jalapeño and onion on top of the pork, then pour in the chicken broth for moisture and flavor.
- Cover the slow cooker and set it to cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
- Remove the pork from the slow cooker and shred it using two forks. For the slaw, mix the shredded cabbage, mayonnaise, lime juice, and a pinch of salt in a bowl. Serve the carnitas in tortillas or on plates topped with the jalapeño slaw and garnish with fresh cilantro.
Notes
For added texture, broil the shredded carnitas in the oven for a few minutes after cooking for crispy edges.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg