Slow-Cooked San Antonio Carnitas Tacos

Prep Time: 10 Minutes | Total Time: 7 Hours 10 Minutes | Servings: 8

  • SERVES 8
  • Prep Time: 10
  • Cook Time: 430

Ingredients

  • 4 lbs. boneless pork shoulder, cut in quarters (and trim off fat)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 jar (16 oz.) Pace® Salsa Verde or Pace® Peach Mango Salsa
  • 2 cups broccoli slaw
  • 16 flour tortilla or corn tortillas (6 in.), warmed
  • 1 cup chopped fresh cilantro
  • 1 cup crumbled queso fresco (optional)
  • 16 lime wedge (optional)

Directions

  1. Rub the pork with the chili powder and cumin. Place the pork into a 6-quart slow cooker. Pour 3/4 cup salsa verde over the pork.
  2. Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender. Spoon off any fat. Using 2 forks, shred the pork in the cooker and stir. Season to taste.
  3. While the pork is cooking, toss 1/4 cup remaining salsa verde and the broccoli slaw in a medium bowl. Season to taste.
  4. Place about 1/2 cup pork mixture onto each tortilla. Top with the broccoli slaw mixture, cilantro and remaining salsa verde. Sprinkle with the queso fresco and serve with the lime wedges, if desired.
Nutritional Information per serving:

Calories - 558; Total Fat - 16.4g; Saturated Fat - 5g; Cholesterol - 146mg; Sodium - 970mg; Carbohydrates - 39.1g; Dietary Fiber - 2.9g; Protein - 58.4g; Vitamin A - 20%; Vitamin C - 45%; Calcium - 25%; Iron - 15%

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