It’s Taco Tuesday and that means pork carnitas tacos are on the menu. For this Mexican-Inspired meal, I modified a recipe from Isabel Eats blog, using leaner pork loin roast in place of the pork shoulder and adjusting the ingredients for a week’s worth of meal prep. It turned out just perfect! My hubby was swooning over how good it was, and he’s not much of a “shredded-slow-cooker-meat” kind of guy. These tacos have wonderful authentic flavor to satisfy your craving for Mexican street food (without blowing your macros).
It all starts with the pork. Look for pork sirloin roast (lean), pork top loin roast (leaner), or pork tenderloin roast (leanest). Pork tenderloin is a last resort because it’s almost too lean and become slightly rubbery in the slow cooker. Sirloin and top loin roasts have enough fat to keep the meat tender, but not as much as the traditional pork shoulder or “butt” roast.
I also recommend buying pork that’s labeled “raised without antibiotics” or “no antibiotics ever.” If an animal was administered antibiotics that means it was either sick or around other sick animals. Furthermore, there is evidence that the use of antibiotics in meat may contribute to immunodeficiencies and antibiotic-resistant bacteria in humans. Even better, pork that’s labeled “naturally-raised” or “pasture-raised” is typically lower in saturated fat and higher in omega-3, a combination that reduces the risk of heart disease and diabetes. “Organic” means naturally-raised and free of antibiotics as well. The use of added hormones is illegal in the pork and poultry industries, so products labeled “no hormones” are just bragging that they obey the law.
After rubbing your pork with seasonings, all that remains to be done is to throw it in the slow cooker (crockpot) on the HIGH setting for 3-4 hours until easily shredded with a fork. Alternatively, use the LOW setting for 6-8 hours if you will be gone at work for the day.
When you’re ready to throw this meal together, all you need is some lightly toasted tortillas (I like Casa Valdez corn tortillas because they only have three ingredients: corn, water, and lime) and fillings of choice. I went with red cabbage, chopped tomatoes, queso fresco (Mexican cheese), fresh cilantro, avocado, and salsa verde. So freaking bomb!
Here’s the printable recipe… I’d love for you to rate and/or comment below if you try it 😉
- 24 oz. pork sirloin or top loin roast
- 1 tbsp. lime juice
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. ground cumin
- 3/4 tsp. chili powder
- 3/4 tsp. garlic powder
- 3/4 tsp. dried oregano
- 3/4 tsp. onion powder
- 1/4 tsp. ground black pepper
- 12 corn tortillas, lightly toasted
- 3 cups purple cabbage, shredded
- 3 cups tomato, chopped
- 3/4 cup fresh cilantro, chopped
- 6 oz. avocado, diced
- 3 oz. queso fresco, crumbled
- Combine lime juices and spices in the bottom of a slow cooker (crockpot).
- Cut pork roast into 3-4 equal sized pieces and mix with hands in the bottom of slow cooker so spices coat the outside evenly.
- Cook for 3-4 hours on HIGH setting or 6-8 hours on LOW setting until meat shreds easily.
- Shred pork with two forks and set aside, discarding excess liquid.
- When ready to eat, lightly toast tortillas in a skillet (optional), and fill each tortilla with 2 oz. shredded pork, 1/4 cup each shredded cabbage and chopped tomatoes, 1 tbsp. each fresh cilantro, avocado, and queso fresco. Enjoy!
- Leftover pork can be stored in the fridge up to one week, or frozen up to one month.
- Calories (meat only, per serving): 194kcal, Fat: 9.6g, Sat fat: 1.8g, Carbs: 1g, Fiber: 0g, Sugar: 0g, Protein: 24g, Sodium: 341mg
- Calories (two tacos, as shown): 437kcal, Fat: 19g, Sat fat: 4g, Carbs: 35g, Fiber: 6g, Sugar: 4g, Protein: 32g, Sodium: 743mg
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