Slow Cooker Carnitas (pulled pork) Tacos

By harvard88

Ingredients

• 2-3 2-3 2-3 pound pork shoulder*
• 2 2 2 tablespoons olive oil
• 1 1 1 tablespoon cumin
• 1 1 1 tablespoon oregano
• 1/2 1/2 1/2 teaspoon cayenne pepper
• plenty of salt and pepper
• 1/2 1/2 1/2 onion, chopped
• 1 1 1 jalapeno, chopped
• 4 4 4 cloves garlic, chopped
• juice and zest of one orange
• 3 3 3 tablespoons olive oil
• 8 8 8 corn tortillas
• fixings (chopped cilantro, chopped onion, sour cream, salsa, hot sauce, avocado, etc.)

Details

Servings 8
Adapted from bowlofdelicious.com

Preparation

Step 1

Instructions

Rinse and dry the pork shoulder.

Mix together the cumin, oregano, cayenne pepper, salt, and pepper in a small bowl.

Rub pork with olive oil until coated, then rub the spice mixture all over the pork. Place in slow cooker.

Mix together the onion, jalapeno, garlic, and orange zest. Spread on top of the pork.

Squeeze the orange juice on top of the pork and place the orange rinds in the slow cooker.

Cook on low for 8-10 hours or high for 4-5 hours.

When the pork is done cooking, take the meat out (careful- it will be very tender and will tend to fall apart!) and place on a large platter or dish. Pull meat apart with two forks.

Heat the olive oil in a large skillet and fry the pork until crispy.

Meanwhile, toast corn tortillas over gas burners, in the oven, or in a skillet.

Add pork to tortillas and top with fixings.