Recipes

Crock Pot Pork Carnitas Tacos with Mango Pico de Gallo

Servings

10

Prep Time

10 min

Cook Time

10 hr

Ingredients

Pork Carnitas

Approx. 8 lb Coleman Boneless Pork Butt
1 onion peeled and quartered
4 cloves garlic peeled
2 cups orange juice
2 limes juiced
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons salt
2 teaspoons pepper
2 teaspoons chili powder
½ teaspoon cayenne pepper

Mango Pico de Gallo

2 cups diced mango (2 mangos)
1/2 cup diced tomatoes
1/2 cup finely chopped red onion
Handful of finely chopped fresh cilantro
2 limes freshly squeezed
1/4 tsp salt

Instructions

Place sliced onions and garlic into a slow cooker.

Trim excess fat off of pork butt and place over onions.

Add orange juice, lime juice, and seasonings to slow cooker.

Cover, and cook on low for 8-10 hours or high for 5-6 hours.

While the pork cooks make your Pico and set aside.

Place pork butt in a pan on medium high heat, pour 1 cup of the liquid from the crock pot, and shred the pork.

Pan fry for 5-7 minutes and remove from the pan

Pan fry your tortillas. Serve with your carnitas and mango Pico de gallo

Products in This Recipe

coleman pulled premium pork butt shoulder

Boneless Pork Butt

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