Pork Carnitas Tacos

Ingredients

• 8 corn tortillas
• 1 tablespoon olive oil (or more)
• leftover cooking liquid from carnitas or broth (optional)
• 3 cups Slow Cooker Pork Carnitas
• shredded jack cheese (or crumbled cotija cheese)
• thinly shredded green cabbage
• chopped cilantro
• finely chopped raw white onion
• Mexican crema (or sour cream)
• Guacamole (or avocado slices)
• Pico de Gallo
• Homemade Refried Beans (on the bottom of the tacos or served on the side)

Instructions

1. 1

   On your stovetop, heat a dry, cast iron or other heavy skillet over medium-high heat. Add one corn tortilla and cook for about 30 seconds to soften and lightly char, flip tortilla and cook for about 30 seconds more. Transfer to aluminum foil to keep warm; repeat with remaining tortillas. (recipe note #1)

2. 2

   Meanwhile, heat oil in a large cast iron or non-stick skillet over medium heat. Add carnitas; cook and stir until the meat is heated through and has crispy edges. Add carnitas cooking liquid or broth as desired if the meat seems dry. (recipe note #2)

3. 3

   To assemble tacos, add 1/3 cup carnitas to a warm tortilla and layer on desired toppings. Repeat with remaining tortillas and serve. (recipe note #3)