Healthy Pork Carnitas & Mexican Slaw Tacos

Step 1

The day before serving, start carnitas in the slow cooker. Rub pork shoulder roast with oregano, cumin, salt, and pepper, then place in the slow cooker.

Step 2

Add prepared onions, garlic, and jalapeño over top, then pour in fresh orange juice. Cover and cook on LOW heat for 6-7 hours (or 3-4 hours on HIGH).

Step 3

Transfer meat and juices to an airtight container in the fridge until ready to eat.

Step 4

When ready to eat, brown carnitas in a skillet for about 5 minutes along with reserved juices (you will need to do about three batches). You can also broil carnitas in the oven for 5-10 minutes.

Step 5

Add coleslaw, red onion, cilantro, and jalapeño to a large mixing bowl.

Step 6

In a smaller bowl, combine lime, honey, salt and cumin.

Step 7

Toss coleslaw mixture with lime mixture and leave in fridge covered overnight.

Step 8

When ready to have tacos, serve in corn tortillas with slaw and carnitas, toppings more cilantro, jalapeño, and goat cheese if desired! Leftovers will keep in the fridge up to one week.