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Pork Carnitas Tortillas
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1 boneless pork shoulder butt roast or loin roast (2 to 3 pounds), cut into 3-inch cubes | |
1/2 cup | lime juice |
1 teaspoon | salt |
1/2 teaspoon | pepper |
1/2 teaspoon | crushed red pepper flakes |
12 | flour tortillas, (6 inches), warmed |
2 cups (8 ounces) | shredded cheddar or Monterey Jack cheese |
2 medium | avocados, peeled and diced |
2 medium | tomatoes, diced |
1 medium | onion, diced |
Shredded lettuce | |
Minced fresh cilantro, optional | |
Salsa |
In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes.
Cover and cook on high for 1 hour; stir.
Reduce heat to low and cook 8-10 hours longer or until meat is tender.
Shred pork with two forks.
Spoon about 1/3 cup pork mixture down the center of each tortilla.
Top with cheese, avocados, tomatoes, onion, lettuce and cilantro if desired. Fold in bottom and sides of tortilla.
Serve with salsa.
Recipe uploaded with Shop'NCook for iPhone.
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