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carnitas fajitas

Recipe details:

carnitas fajitas

what you need

  • 6 garlic cloves, crushed with a press
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 (4-pound) rack St. Louis-style pork spareribs, cut in half
  • 1 cup orange juice
  • 1 large onion, thinly sliced
  • 24 corn tortillas
  • 2 cups Fresh Express 3-Color Deli Cole Slaw
  • 1 (16-ounce) jar Archer Farms® Mild Roasted Salsa Verde

here's how

  1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top.
  2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks.
  3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. While the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute.