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Crock Pot Pork Carnitas Tacos with Mango Pico de Gallo



Prep Time

10 min

Cook Time

10 hr


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


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

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