This is the lovechild of two of my most favorite recipes – Crockpot Mojo Pork and Cilantro Lime Honey Slaw. What is the result of combining two amazing staple recipes? An epic dinner that we now enjoy at least three times a month that leaves us saying, “Gah, I forgot how good this stuff is.” Seriously, these carnitas get us every time.
I will say there is one little secret to this recipe that keeps me coming back for more each and every time. Are you ready for it? It is almost too simple but makes ALL the difference in the world. You must, and I mean MUST, toast the tortilla. It just takes 20-30 seconds over the open flame on your stovetop to fluff up the shells – it is heavenly. Trust me.
This Crock Pot Mojo Pork recipe is honestly one of my all-time favorites. First and foremost it is oh-so-simple to toss together. Secondly, it makes enough pork for several meals. Lastly, but most certainly not the least, it tastes AMAZING. We use these leftovers for quick quesadillas, Sweet Potato Skillet Hash, pulled pork sandwiches, and of course these carnitas tacos.
I shared this Cilantro and Honey Lime Slaw a few weeks back. I love this recipe for so many reasons. It’s beautiful, I mean just look at those colors. More importantly, it tastes amazing all on its own or piled high on sandwiches and tacos. This colorful cabbage mixture is begging to be the star of your next taco night.
| Prep Time | 45 minutes |
| Passive Time | 7 hours |
| Servings |
people
|
- 4 lb pork shoulder
- 1 cup orange juice
- 1/2 cup lime juice
- 1 Tbsp cumin
- 1 Tbsp dried oregano
- 5 cloves garlic chopped
- 1 onion sliced
- 2 bay leaves
- 3 cups red cabbage shredded
- 1 red bell pepper julienned
- 1/2 bunch cilantro chopped
- 3 green onions diced
- 1/2 cup carrots julienned
- 3 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1 Tbsp rice vinegar
- 1 pinch salt
- freshly ground black pepper to taste
- 20-30 small flour tortillas toasted
- sour cream
- 1/2 bunch cilantro chopped
Ingredients
Crockpot Pork
Cilantro Lime Slaw
Tacos
|
|
- Add the pork shoulder to a large crockpot. Pour the orange and lime juice over the shoulder before adding the onion and garlic then dust with remaining seasonings. Cook on low for 7-8 hours (or on high for 4-5 hours) until pork begins to pull apart easily.
- While the pork is cooking prep the cilantro slaw. Combine the cabbage, bell pepper, cilantro, green onions, and carrots in a large bowl. Whisk together the dressing ingredients and set aside. Gently toss all ingredients until well combined 30 minutes before serving.
- Once the pork is pulling apart easily, remove from crockpot and finish shredding. Discard the bay leaves and reserve the drippings. In a large cast iron skillet over medium heat, add one Tbsp of drippings for each serving of pork you are serving (about 1/2 cup per person.) Add the pulled pork and allow to sear for 3-5 minutes, flipping at least once. If preparing for more than 4 people, combine the pork and drippings in a large bowl then spread evenly onto a lined baking sheet. Broil on high for 3-5 minutes or until the pork is crisp.