Pork Tacos (carnita)

By Nitaj3

Ingredients

• 3 pounds bone-in pork shoulder, rinsed and patted dry
• 2 large white onions, chopped, divided
• 1 orange, halved
• 4 cloves garlic, crushed
• 2 limes, halved
• 1 jalapeño pepper, chopped (seeds removed, optional)
• 1 bunch cilantro, roughly chopped
• 3 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon oregano
• kosher salt and freshly ground pepper, to taste
• canola oil, for cooking
• corn tortillas, optional
• cast iron pan, optional

Preparation

Step 1

Directions

Generously season pork shoulder with salt and pepper.
In a small bowl, whisk together olive oil, cumin and oregano and rub mixture all over pork.
Place pork in the bottom of slow cooker and arrange 1 chopped onion, garlic and jalapeño around it.
Squeeze the lime and orange halves over the pork and add the outer skins to the slow cooker.
Cover with lid and cook on low for 8-10 hours or on low for 4-5.
Once tender, let cool for 20 minutes, then use 2 forks to slowly shred the pork.
Heat 2-3 tablespoons canola oil in a large, cast iron skillet over high heat. Once hot, add shredded pork and cook in a single layer until crispy, 3-5 minutes.
Warm tortillas in a separate pan and, when ready, fill tortillas with crisp pork, remaining chopped onion and fresh cilantro.