Carnitas Tacos

Ingredients

Pork shoulder

3 pounds, trimmed and cut into large chunks

Salt

1 tablespoon

Black pepper

1 teaspoon

Dried oregano

1 teaspoon

Ground cumin

1 teaspoon

Garlic

4 cloves, minced

Orange juice

1/2 cup (freshly squeezed from about 1 orange)

Lime juice

1/4 cup (freshly squeezed from about 2 limes)

Chicken broth

1 cup

Corn tortillas

12, for serving

Cilantro

1/2 cup, chopped (for garnish)

Pickled onions

1 cup (for topping)

Lime wedges

for serving

Instructions

1. In a bowl, season the pork shoulder chunks with salt, black pepper, oregano, and cumin, ensuring even coverage.
2. Place the seasoned pork in a slow cooker. Add the minced garlic, orange juice, lime juice, and chicken broth.
3. Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
4. Once cooked, carefully remove the pork from the slow cooker and shred it using two forks.
5. In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
6. Assemble each taco by filling the warmed tortillas with shredded pork, then top with chopped cilantro and pickled onions.
7. Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.