Pork Carnitas with Mango Salsa

It’s Taco Tuesday so let’s get after it with some delicious, mostly hands off carnitas.  These are perfect for a crowd and leftover make fantastic breakfast tacos.  Pop in the crock pot this morning and prep the salsa right before serving.  Enjoy!

Serves  4-6

Ingredients:

4-5 lbs pork shoulder

3 tsp kosher salt

1 1/2 tsp black pepper

3 tsp each cumin, onion powder and garlic powder

1 large yellow onion, diced

Zest and juice of 2 limes

1 can green chiles, diced

4 garlic cloves, minced

1 quart chicken broth

Mango Salsa:

2 mangoes, diced

2/3 cup fresh parsley, minced

1 avocado, diced

1/2 red onion, diced

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

Juice and zest of 1 lime

To Serve:

Corn tortillas

Cotija cheese, crumbled

Fresh cilantro or parsley, chopped

Crema

Directions:

In a small bowl, combine salt, pepper, cumin, garlic powder and onion powder.  Mix well.

Trim pork of excess fat.  Rub spice mixture all over pork shoulder ensuring all sides are well covered.

Place pork in slow cooker.  Add onion, garlic and chiles.  Cover with chicken broth.  Cook on low heat for 8 hours.

Using tongs, remove pork from slow cooker once done cooking.  Be gentle as meat will be tender and will break easily.  Lay meat on baking sheet.  Using two forks, gently shred pork and lay in a single layer on baking sheet.  Discard any excess fat.

Place baking sheet directly under broiler.  Watch closely and broil for 90-120 seconds to crisp edges.  Remove from oven and set aside.

Combine all ingredients for salsa in a small bowl.  Mix well to combine.

Prepare tacos by topping tortillas with pork, toppings of choice and salsa.  Serve with rice or beans.