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Slow Cooker Pulled Pork Carnitas Tacos
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh orange juice
  • 1/4 cup chicken broth
  • 8 small corn tortillas
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced white onion
  • 1 lime, cut into wedges

Instructions
 

  • Place the sliced onion and minced garlic in the bottom of the slow cooker.
  • Rub the pork shoulder all over with cumin, oregano, chili powder, salt, and black pepper. Set the pork on top of the onion and garlic.
  • Pour the orange juice and chicken broth around the pork.
  • Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily with a fork.
  • Remove the pork to a cutting board and shred it with two forks. Return the shredded meat to the slow cooker and stir it into the juices.
  • Warm the corn tortillas in a dry skillet or microwave.
  • Fill each tortilla with pulled pork and top with chopped cilantro, diced white onion, and a squeeze of lime.

Notes

For extra texture, spread the shredded pork on a baking sheet and broil it for a few minutes until the edges turn crisp before serving. Leftovers reheat well in a skillet with a splash of the cooking juices to keep the meat moist. If you prefer milder flavor, reduce the chili powder by half.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife, Forks