Super Tasty Carnitas Tacos
Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges.
Servings: 6 tacos
- 4 pounds skinless, boneless pork shoulder or butt
- 4 garlic cloves chopped
- 2 teaspoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 yellow onion chopped
- 1 orange juiced
- 1 jalapeno deseeded and finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red onion finely diced
- 1/2 cup fresh cilantro roughly chopped
- 6 tortillas
- limes for garnish
In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
Place the shredded pork on a baking sheet.
Pour 1 cup of the reserved slow cooker liquid over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.
Calories: 529kcal | Carbohydrates: 23g | Protein: 73g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 189mg | Sodium: 866mg | Potassium: 1325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 15mg | Calcium: 138mg | Iron: 5mg