Slow-Cooker Pork Carnitas Tacos

• 510 min total
• 25 min hands-on
• Serves 6
• 650 kcal
• 45 g protein

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Ingredients

• 3 lb boneless pork shoulder, trimmed of thick fat, cut into 3-inch chunks
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 yellow onion, quartered
• 4 cloves garlic, smashed
• 1 orange
• 2 limes
• 1 tbsp vegetable oil
• 18 corn tortillas
• ½ red onion, finely diced
• 1 bunch cilantro, chopped
• 1 cup salsa
• salt
• black pepper

Method

1. Mix the cumin, oregano, chili powder, 2 tsp salt and ½ tsp pepper and rub all over the pork. Put the yellow onion and garlic in the slow cooker and pile the pork on top.
2. Squeeze the juice of the orange and 1 lime over the pork, drop in the squeezed orange halves and add ½ cup water. Cover and cook on LOW for 8 hours (or HIGH for 5), until the pork falls apart when prodded with a fork.
3. Lift the pork onto a board, discarding the orange halves, and shred it with two forks. Skim the fat from the cooking liquid.
4. Heat half the oil in a large skillet over medium-high heat. Add half the pork in an even layer with ¼ cup of the cooking liquid and leave it alone for 3–4 minutes, until the bottom is browned and crisp. Toss and cook 1 minute more. Repeat with the remaining oil and pork.
5. Warm the tortillas in a dry skillet for about 30 seconds per side. Fill with the pork and top with the red onion, cilantro and salsa, with wedges of the remaining lime.

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