Slow-Cooker Green Chili Pork Carnitas Tacos

The other day I prepared my favorite dish for my family, green chili pork tacos! Carnitas is my favorite topping for tacos and taco bowls. I love how tender, moist, and flavorful it is compared to its chicken counterpart which tends to miss the mark for me. The best part about this recipe is how easy it is to prepare in the crockpot before work and it will be ready to go in the evening. With some slight adjustments, this recipe can also be keto and wholefood friendly! I hope this festive recipe finds you and your family happy and healthy! Add margaritas and enjoy your time together!

---

Course: Dinner

Cuisine: Mexican

Prep time: 15-20 mins

Cook Time: 5-8 Hours

Servings: about 6

Ingredients

Green Chili Pork Carnitas:

• 1 3-4lb Pork Loin Roast

• 1 Tablespoon Olive Oil

• 1 White onion - diced

• 2 Green Jalapenos - diced

• 2 4-ounce Cans of diced Green Chilies

• 2 teaspoons garlic powder or fresh garlic cloves

• 1 teaspoon Pepper

• 1. Tablespoon Cumin Powder

• 3/4 cup of Fresh Squeezed OJ

• 2 Limes juiced

• 12 Corn Tortillas

• 8 ounce Queso Fresco or Pepper jack cheese crumbled or shredded

• 1/2 bunch of cilantro - chopped.

Instructions

1. Heat large skillet to high heat. Add oil and heat 1-2 minutes.

2. Add pork loin and cook for about 5 mins each side until golden brown.

3. Once seared, place roast in slow cooker.

4. Season roast with salt and pepper, cumin, and garlic powder. Top roast with jalapenos and green chilies.

5. . Pour in orange juice and lime juice.

6. Cook on low for 8 hours or high for 5 hours.

7. Assemble pork tacos in corn tortillas and top with cheese.

Optional Additions and Substitutions

• Guacamole or whole avocado tastes wonderful with these tacos. I also recommend a tomatillo salsa.

• To make this recipe Keto compliant, you may add more olive oil or MCT oil and substitute the tortillas for lettuce cups or chopped lettuce for a salad bowl. Also, be mindful of the sugar in traditional OJ. Subbing a chicken broth or sugar-free OJ would be best. The purpose of the orange helps to neutralize the spiciness of the chilies and jalapenos.