Slow Cooker Carnitas Street Tacos Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper.
• STEP 2.Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the pork is tender and easily shreds.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks.
• STEP 4.Heat a skillet over medium-high heat and add the shredded pork. Cook for a few minutes until the edges are crispy.
• STEP 5.Warm the tortillas in a dry skillet or microwave.
• STEP 6.Assemble the tacos by placing a spoonful of shredded pork onto each tortilla. Top with cilantro, diced onions, and a squeeze of lime juice.
• STEP 7.Serve the Slow Cooker Carnitas Street Tacos with salsa, guacamole, and hot sauce on the side.

Cooking Tips

• For extra flavor, marinate the pork shoulder in the orange juice, lime juice, garlic, cumin, oregano, salt, and pepper overnight before cooking.
• If you prefer a spicier version, add some chopped jalapenos or a dash of hot sauce to the slow cooker.
• To make the carnitas even more crispy, broil the shredded pork in the oven for a few minutes after cooking it in the skillet.

Storage and Serving

• Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the carnitas in a skillet over medium heat until heated through.
• Serve the carnitas street tacos with your favorite toppings and sides, such as salsa, guacamole, sour cream, and shredded cheese.