Carnitas Tacos

• 2 pounds pork shoulder, cut into chunks
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup water
• Optional toppings: cilantro, diced onions, lime wedges, salsa

Steps

1. 1 Combine pork, cumin, chili powder, oregano, salt, and pepper in a large bowl. Toss to coat.
2. 2 Layer the seasoned pork and sliced onions in a slow cooker.
3. 3 Scatter minced garlic over the top.
4. 4 Pour lime juice, orange juice, and water over the pork.
5. 5 Cover and cook on low for 4 hours or on high for 2 hours, until pork is tender.
6. 6 Shred the pork with two forks directly in the slow cooker.
7. 7 Warm tortillas according to package instructions.
8. 8 Serve carnitas in tortillas with desired toppings.

Nutrition

Tips

• For extra crispy carnitas, sauté the shredded pork in a skillet after slow cooking until edges are crispy.
• Make ahead and store in the fridge for up to 3 days, reheating gently before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with a fresh avocado salsa or a squeeze of lime for added brightness.
• Pair with Mexican rice and refried beans for a hearty meal.

FAQ