Carnita Tacos with Cucumber Crema
Prep Time
30mins
Time to Table
8hr
Servings
6
Ingredients
- 2 pounds pork shoulder, trimmed
- 1/4 cup beef broth
- 1/2 teaspoon dried oregano
- 1/3 cup sliced onion
- 3 garlic cloves, chopped, divided
- 1/8 teaspoon black pepper
- 2 bay leaves
- 1 cup Daisy Sour Cream
- 1 tablespoon milk
- 1 cucumber, chopped
- 3/4 cup finely chopped onion, divided
- 1 teaspoon lime juice
- 4 teaspoons finely chopped cilantro, divided
- 1/8 teaspoon salt
- 2 tomatoes
- 1 Chipotle chile in adobo sauce
- 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 12 corn tortillas, heated
- 1 avocado, sliced
- 2 limes, cut into wedges
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Ingredients
- 2 pounds pork shoulder, trimmed
- 1/4 cup beef broth
- 1/2 teaspoon dried oregano
- 1/3 cup sliced onion
- 3 garlic cloves, chopped, divided
- 1/8 teaspoon black pepper
- 2 bay leaves
- 1 cup Daisy Sour Cream
- 1 tablespoon milk
- 1 cucumber, chopped
- 3/4 cup finely chopped onion, divided
- 1 teaspoon lime juice
- 4 teaspoons finely chopped cilantro, divided
- 1/8 teaspoon salt
- 2 tomatoes
- 1 Chipotle chile in adobo sauce
- 1 tablespoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
- 12 corn tortillas, heated
- 1 avocado, sliced
- 2 limes, cut into wedges
Tips
Cooking Tip:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Directions
- In a slow cooker, place the pork shoulder, broth, oregano, onion, 1/8 teaspoon pepper, and bay leaves. Cook, covered, for 7 hours on Low. Place the pork in a bowl. Use two forks to shred the meat. Cover with foil.
- In a small bowl, mix the sour cream and milk until well incorporated. Add the cucumber, ½ cup onion, lime juice, cilantro, and 1/8 teaspoon salt. Mix well. Cover with plastic wrap and refrigerate.
- In a blender, add tomatoes, garlic, cilantro, Chipotle, and ¼ cup onions. Blend until the salsa is smooth and well incorporated.
- Place the carnitas on corn tortillas. Top with cucumber crema, chipotle salsa, and avocado slices. Serve with lime wedges on the side.
- Calories:489
- Cholesterol:108
- Dietary Fiber:6
- Protein:31
- Sodium:842
- Total Carbohydrate:30
- Total Fat:28
