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Pork Carnitas Tacos - A Turtle's Life for Me - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 2 tablespoons Fajita Seasoning
  • 2 pounds Boneless Pork Loin
  • 1/2 cups Beef Bone Broth/Stock

Serving Day Ingredients

  • 1/2 medium peel and pit Avocado
  • 2 tablespoons chop Cilantro, Fresh
  • 1/4 cups Sour Cream
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoons Salt
  • 16 individual Flour Tortillas (8-inch/Med)
  • 1 cup dice Tomato
  • 1 cup dice Onion
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 634 Calories
  • 23g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 92mg Cholesterol
  • 2138mg Sodium
  • 65g Total Carb
  • 0g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 36g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Turtle's Life For Me for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Rub pork with fajita seasoning.
  2. Divide beef broth and pork among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Transfer pork and liquid to slow cooker. Cook on low for 10 hours, or until pork is cooked through and shreds easily.
  3. Remove pork and shred.
  4. Place pork back in slow cooker and cook for 20 more minutes.
  5. Meanwhile, combine avocado, cilantro, sour cream, garlic powder and salt in a food processor until smooth.
  6. Once meat is done, divide among tortillas. Top with tomatoes, onions and cheese. Drizzle with avocado cream.

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