If your stomach could talk there would be resounding sounds of delight over these crockpot pork tacos!! As with any good taco recipe, these crockpot pork tacos have multiple components that absolutely sing when brought together: crockpot pork carnitas, easy-to-make carrot slaw, and some spicy yogurt. Yum!
1mediumcarrot, grated or julienned with a mandolin
1cupcabbage, thinly sliced
¼cupwhite onion, thinly sliced
2teaspoonsolive oil
2teaspoonslime juice
1pinchEACH: ground cumin and sea salt
For the Sauce
¼cupplain yogurt
1-2tablespoonshot sauce
For the Guacamole
1ripe avocado
½lime
1clovegarlic, finely minced
1pinchsea salt
To Serve
8corn tortillas, warmed
Limes wedges and jalapenos slices, to serve
Instructions
Begin by making the crockpot pork carnitas. You can either make the full recipe and have leftovers or freeze some for later, or you can make half the recipe to use for the tacos.
When the carnitas are about a half hour away from being ready, prepare the rest of the meal. Place all the ingredients for the carrot slaw in a medium-sized bowl and toss so that everything is evenly coated.
1 medium carrot, 1 cup cabbage, ¼ cup white onion, 2 teaspoons olive oil, 2 teaspoons lime juice, 1 pinch EACH: ground cumin and sea salt
In a small bowl, mix together the ingredients for the sauce.
¼ cup plain yogurt, 1-2 tablespoons hot sauce
Add the guacamole ingredients to a medium-sized bowl and mix together so that it is combined but still a little chunky.
1 ripe avocado, ½ lime, 1 clove garlic, 1 pinch sea salt
When the carnitas are ready, serve them on the corn tortillas with a little slaw, guacamole, and the sauce on top.
8 corn tortillas, Limes wedges and jalapenos slices
Notes
You'll use about half of the meat from the crockpot pork carnitas in these tacos. The leftovers taste great in sandwiches, on nachos, or piled on your plate with rice for dinner.