Slow Cooker Carnitas Tacos

Ingredients

Instructions

1. 1

   SEASON THE PORK: Cut pork shoulder into 3-4 large chunks (this increases surface area for more flavor). In a small bowl, mix cumin, oregano, 2 tsp salt, and 1 tsp black pepper. Rub the spice mixture generously all over the pork pieces, making sure to get into any crevices.

2. 2

   SET UP THE SLOW COOKER: Place the seasoned pork in the slow cooker. Pour orange juice and lime juice over the pork (the citrus tenderizes and adds brightness). Tuck whole garlic cloves around the meat. The liquid should come about 1/3 of the way up the meat - don't submerge it completely.

3. 3

   SLOW COOK: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The pork is done when it shreds easily with a fork and pulls away from any bone. The meat should be incredibly tender and the fat should be rendered.

4. 4

   SHRED AND CRISP: Transfer pork to a cutting board, reserving the cooking liquid. Shred the meat with two forks, discarding any large pieces of fat. Spread the shredded pork on a foil-lined baking sheet. Spoon some of the cooking liquid over the meat (this keeps it moist and flavorful). Broil 3-4 minutes until edges are crispy and caramelized. Watch carefully - it can burn quickly.

5. 5

   PREP THE TORTILLAS: Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable, or wrap in foil and warm in a 300°F oven for 10 minutes. Stack warm tortillas in a clean kitchen towel to keep warm.

6. 6

   ASSEMBLE AND SERVE: Fill warm tortillas with crispy carnitas. Top with thinly sliced red onion, fresh cilantro leaves, and a spoonful of salsa verde. Squeeze fresh lime juice over each taco. For authentic street taco style, double up the tortillas and serve with radish slices and extra lime wedges.