Mexican Tacos Carnitas

By lbgtdep

MAKES: 6 SERVINGS
SERVING SIZE: 2 TACOS
PREP: 25 MINS
COOK: 10 HRS TO 12 HRS (LOW) OR 4 1/2 TO 5 HOURS (HIGH)
HEAT: 10 MINS 350°F

Ingredients

• 1 1 1 tablespoon ground pasilla, New Mexico, or ancho chile pepper
• 1 1 1 teaspoon ground coriander
• 2 2 2 cloves garlic, minced
• 1 1 1 teaspoon snipped fresh oregano
• 1 1 1 teaspoon finely shredded orange peel
• 1/2 1/2 1/2 teaspoon ground black pepper
• 1/2 1/2 1/2 teaspoon salt
• 1 1 2-inch pound boneless pork shoulder roast, cut into 2-inch pieces
• 2 2 2 large onions, cut into wedges
• 1 14 1 14 1 14 ounce can chicken broth
• 3/4 3/4 3/4 cup orange juice
• 1 1 1 tablespoon honey
• 12 4 12 4 4 inches corn tortillas
• Coarsely chopped fresh cilantro
• Finely chopped green onion
• Bottled green salsa
• Lime wedges (optional)

Preparation

Step 1

In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.