Low Sodium Carnitas Tacos
Indulge in the bold, zesty flavors of these **Low Sodium Carnitas Tacos**, a healthier spin on the beloved Mexican classic. Slow-cooked pork shoulder is infused with the natural sweetness of orange juice, the tang of lime, and the earthy warmth of cumin, creating meat that's tender, juicy, and packed with flavor—all while being mindful of your sodium intake. A quick broil gives the carnitas irresistibly crispy edges, perfect for piling onto warm corn tortillas. Topped with fresh cilantro, crunchy radishes, creamy avocado, and a pop of red onion, these tacos deliver a vibrant, well-balanced bite in every mouthful. Ready to transform your next taco night? These carnitas are a low-sodium delight that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 0.5 cups Orange juice
- 0.25 cups Lime juice
- 1 cup Low sodium chicken broth
- 2 teaspoons Ground cumin
- 1 teaspoon Herbes de Provence
- 1 teaspoon Black pepper
- 4 cloves Garlic (minced)
- 1 large Onion (sliced)
- 1 Bay leaf
- 12 pieces Corn tortillas
- 0.5 cup Fresh cilantro (chopped)
- 0.5 cup Red onion (diced)
- 0.5 cup Radishes (thinly sliced)
- 1 medium Avocado (sliced)
- 4 pieces Lime wedges
Instructions
1. Trim the pork shoulder of any excess fat and cut it into large, manageable pieces (3-4 inches).
2. Place the pork pieces into a slow cooker. Add orange juice, lime juice, low sodium chicken broth, ground cumin, herbes de Provence, minced garlic, sliced onion, black pepper, and a bay leaf.
3. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.
4. Once cooked, remove the pork from the slow cooker and use two forks to shred the meat, discarding any large pieces of fat.
5. To crisp the carnitas, spread the shredded pork evenly on a baking sheet. Pour a few tablespoons of the cooking liquid over the pork.
6. Place the baking sheet under the broiler on high for about 5-7 minutes or until the edges of the pork begin to crisp. Watch closely to prevent burning.
7. Warm the corn tortillas on a dry skillet or directly over a stove flame for 20-30 seconds on each side, until soft and pliable.
8. Assemble the tacos by placing a generous portion of shredded pork onto each tortilla.
9. Top each taco with fresh cilantro, diced red onion, sliced radishes, and avocado. Serve with lime wedges on the side for squeezing.
10. Enjoy your delicious low sodium carnitas tacos with friends and family!
Nutrition Facts
Calories |
5216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.2 g | 403% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 30.0 g | ||
| Protein | 293.9 g | 588% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 6860 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
