Pork Carnitas Tacos

Name: Pork Carnitas Tacos
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 (1.8 lb) package seasoned boneless pork shoulder roast (carnitas style); 1 (30 count) package white corn tortillas; 1 bag Southwest chopped salad kit; 1 mango, diced; 2 roma tomatoes, diced; 1/2 red onion, diced; 1 jalapeño, diced; 1/4 cup cilantro, chopped; 2 tbsp lime juice; 1 avocado, sliced or diced; 1 (10 oz) package queso fresco, crumbled

Creator @aldiallthetime shares an incredibly easy and budget-friendly recipe for pork carnitas tacos using just a few ingredients from Aldi. The pre-seasoned pork shoulder roast is cooked low and slow until tender and shreddable, then served in warm corn tortillas with a variety of fresh toppings.

⚡Slow Cooker

🌍Mexican 🏷️Pork carnitas 🏷️Tacos 🏷️Slow cooker 🏷️Pulled pork

-0:00

aldiallthetimeonTikTok

Total

6h 15m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by aldiallthetime

-0:00

aldiallthetimeonTikTok

Ingredients

1 (1.8 lb) package seasoned boneless pork shoulder roast (carnitas style)
1 (30 count) package white corn tortillas
1 bag Southwest chopped salad kit
1 mango, dicedoptional
2 roma tomatoes, dicedoptional
1/2 red onion, dicedoptional
1 jalapeño, dicedoptional
1/4 cup cilantro, choppedoptional
2 tbsp lime juiceoptional
1 avocado, sliced or dicedoptional
1 (10 oz) package queso fresco, crumbledoptional

11 Ingredients

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Instructions

1
Place the entire contents of the seasoned pork roast package, including all juices, into a slow cooker.
2
Cover and cook on low for 6-7 hours, until the pork is tender and falls apart easily.
3
Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the cooking juices.
4
Prepare the toppings. For the slaw, combine the cabbage mix from the Southwest salad kit with the included chipotle ranch dressing in a bowl and toss to combine.
5
If making fresh pico de gallo, combine diced mango, tomatoes, red onion, jalapeño, and cilantro in a separate bowl. Add lime juice and stir.
6
Warm the corn tortillas according to package directions.
7
Assemble the tacos by layering the southwest slaw, shredded carnitas, and pico de gallo onto a warm tortilla.
8
Garnish with crumbled queso fresco and serve immediately.