If there is one go-to meal in our house, it’s tacos. Most often, we make them very simply: flour or corn tortillas (lightly charred as in these Shrimp Tacos), ground beef seasoned with salt and pepper, cheese, sour cream and hot sauce.
What? No tomatoes? No lettuce? No onion?
I know. We’re weirdos.
But then there are these Pork Carnitas Tacos. They’re new to our house because I’ve only just discovered how to make spectacular Slow Cooker Pork Carnitas.
We were happy to eat the carnitas on its own – which we did – but to make tacos I wanted toppings that would add some crunch, some creaminess, some zing. This combination was just right: jack cheese, avocado slices, thin ribbons of cabbage, cilantro and a squeeze of lime.
I’ve written this recipe to serve 4, but these would also be a festive way to serve a group of friends or family. With a full recipe of pork carnitas kept warm in a slow-cooker, stacks of warm tortillas and a slew of toppings, you’ll have a lot of happy people.
Pork Carnitas Tacos
My favorite way to warm corn tortillas is to char them for about 30 seconds on each side in a cast iron skillet as in this recipe for Shrimp Tacos.
- 8 corn tortillas
- 1 tablespoon olive oil
- 1/3 cup leftover cooking liquid from carnitas or stock
- 3 cups Slow Cooker Pork Carnitas
- shredded jack cheese
- avocado slices
- thinly shredded green cabbage
- cilantro leaves
Warm tortillas (see headnote).
Meanwhile, if carnitas has been refrigerated, warm it up by heating a skillet over medium heat. Add cold carnitas, olive oil and cooking liquid or stock; cook and stir until heated through.
To assemble tacos, add 1/3 cup carnitas to a warm tortilla and layer on desired toppings. Repeat with remaining tortillas and serve.