Slow Cooker Carnitas Tacos

By mschweickert

Ingredients

• 1 3/4 pounds boneless pork shoulder, trimmed
• 1 tablespoon dark brown sugar
• 1 teaspoon kosher salt, divided
• 3 /4 teaspoon black pepper, divided
• 1 /4 cup fresh lime juice, divided
• 1 /4 cup fresh orange juice, divided
• 2 cups hot water
• 1 dried ancho chile
• 4 garlic cloves, smashed
• 1 white onion, sliced (about 1 1/2 cups)
• 1 bay leaf
• 1 cinnamon stick
• 2 oregano sprigs
• 1 tablespoon canola oil
• 12 (6-in.) corn tortillas, warmed
• 6 tablespoons chopped white onion
• Cilantro sprigs (optional)
• Lime wedges (optional)
• Nutritional Information
• Calories 392
• Fat 14g
• Satfat 3g
• Unsatfat 9g
• Protein 30g
• Carbohydrate 40g
• Fiber 5g
• Sugars 6g
• Added sugars 2g
• Sodium 441mg
• Calcium 7% DV
• Potassium 18% DV
• How to Make It
• Step 1
• Step 2
• Step 3

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1

Cut pork into 3-inch pieces, and place in a large ziplock bag. Sprinkle with brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons lime juice and 2 tablespoons orange juice to bag, and seal, removing as much air as possible. Refrigerate 8 to 24 hours.

Step 2

Place 2 cups hot water and dried ancho chile in a bowl, and let stand 10 minutes. Drain, reserving 1/4 cup soaking liquid. Transfer pork to a 5- to 6-quart slow cooker, and discard marinade. Add garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, reserved 1/4 cup soaking liquid, remaining 2 tablespoons lime juice, and remaining 2 tablespoons orange juice. Cover and cook on low until meat is very tender, 7 to 8 hours.

Step 3

Remove pork to a bowl, and pour cooking liquid through a fine wire-mesh strainer into a separate bowl. Discard solids. Heat canola oil in a large cast-iron skillet over medium-high. Add pork, and sear 1 minute without stirring. Return pork to bowl. Add 1/2 cup cooking liquid to skillet. Use a wooden spoon to scrape up any bits of pork stuck to bottom of skillet. Pour over pork; add remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shred pork. Divide pork evenly among tortillas; top each with 1 1/2 teaspoons chopped onion. Serve with cilantro and lime wedges, if desired.