Slow Cooker Pork Carnitas Tacos

Name: Slow Cooker Pork Carnitas Tacos
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 1/2 lb boneless pork shoulder, cut in 3-inch chunks; 2 tsp salt; 1 tbsp ground cumin; 2 tsp dried oregano (Mexican if possible); 1 tsp chili powder; 1/2 tsp black pepper; 1 onion, quartered; 5 cloves garlic, smashed; 1 orange, juiced, halves reserved; 2 tbsp lime juice; 1 bay leaf; 16 small corn tortillas, warmed; finely chopped white onion, cilantro, lime wedges and salsa verde, to serve

Pork shoulder cooked until it falls apart with orange, garlic and spices, then shredded and broiled until crisp at the edges. Pile into tortillas with onion, cilantro and lime.

Prep20 min

Cook8 hr 15 min

Total8 hr 35 min

Serves8

What you'll need

7-quart slow cookerFor low-and-slow cooking

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Nonstick baking sheetsFor roasting and baking

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Meat shredding clawsFor pulling pork and chicken

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Ingredients

3 1/2 lb boneless pork shoulder, cut in 3-inch chunks

2 tsp salt

1 tbsp ground cumin

2 tsp dried oregano (Mexican if possible)

1 tsp chili powder

1/2 tsp black pepper

1 onion, quartered

5 cloves garlic, smashed

1 orange, juiced, halves reserved

2 tbsp lime juice

1 bay leaf

16 small corn tortillas, warmed

finely chopped white onion, cilantro, lime wedges and salsa verde, to serve

Steps

Rub the pork with the salt, cumin, oregano, chili powder and pepper and put it in the slow cooker with the onion and garlic.

Pour in the orange and lime juice, tuck in the squeezed orange halves and bay leaf.

Cover and cook on low 8 hours (or high 5), until the pork shreds easily.

Lift out the pork and shred with forks or shredding claws, discarding any large pieces of fat. Strain and skim the juices.

Heat the broiler. Spread the pork on a sheet pan, drizzle with 1/2 cup of the juices, and broil 5 to 8 minutes until the edges crisp. Toss, add a little more juice, and broil 3 minutes more.

Serve in warm tortillas with onion, cilantro, lime and salsa.

TipBroil in batches so the pork isn't crowded; crowded meat steams instead of crisping.