Slow Cooker Pork Carnitas Tacos Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the pork shoulder, onion, garlic, orange juice, lime juice, cumin, oregano, salt, and pepper.
• STEP 2.Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the pork is tender and easily shreds with a fork.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.
• STEP 4.Optional: For crispy carnitas, heat a large skillet over medium-high heat and add the shredded pork. Cook for a few minutes until the edges are crispy.
• STEP 5.Serve the pork carnitas in warm tortillas and top with your favorite toppings, such as salsa, avocado, cilantro, and lime wedges.

Cooking Tips

• For extra flavor, marinate the pork shoulder in the spice mixture overnight before cooking.
• If you prefer a spicier kick, add some chopped jalapenos or a pinch of cayenne pepper to the slow cooker.
• To save time, you can use pre-packaged taco seasoning instead of the individual spices.
• Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the carnitas, place them in a skillet over medium heat and cook until heated through.

Storage and Serving

• Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, warm the tortillas in a dry skillet or microwave them for a few seconds.
• Serve the pork carnitas in warm tortillas and top with your favorite toppings, such as salsa, avocado, cilantro, and lime wedges.