Description
Deliciously crispy pork carnitas served taco-style with lime, cilantro, and red onion. The pork is cooked until tender in a slow cooker with fresh lime & orange juice. It's then broiled in the oven until crispy & ready for tacos!
Ingredients
Scale
To make carnitas:
- 4 pounds boneless (skinless pork shoulder (or butt))
- 3 cloves garlic (chopped)
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 yellow onion (quartered)
- 2 oranges (juiced)
- 3 limes (juiced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To make the tacos:
- ¾ cup red onion (diced)
- ¾ cup cilantro (chopped)
- 6 - 8 Tortillas
- 3 - 4 Limes (cut into wedges)
Instructions
Make the carnitas:
- Mix together the chili powder, cumin, oregano, salt and pepper in a small bowl. Rub it over the pork on all sides.
- Add the pork to the slow cooker along with the orange juice, lime juice, onion and garlic on top.
- Cook for 8 - 10 hours on low or 5 - 6 hours on high. The pork should be fall-apart tender.
- Take the pork out of the slow cooker and shred it on a cutting board using 2 forks.
- Place the pork on a baking sheet in one layer and pour in 1 cup liquid from the slow cooker. Add pork to the oven, turn the oven to broil at 450 degrees and cook for 7 - 10 minutes, until the edges of the pork are crispy.
Assemble the tacos:
- Make your tacos by layering your tortilla with carnitas, onion, cilantro and a squeeze of fresh lime juice.
Notes
- Onion: you can use either red onion or white onion for topping your carnitas.
- Avocado: adding avocado or guacamole on top of your tacos is also tasty!
- To make this recipe gluten-free or paleo: This recipe is naturally all of these categories, except for the tortillas. Swap out your tortilla to fit your eating style. For example, Cassava Flour Tortillas fit these diets (gluten-free & paleo).
- Prep Time: 10 minutes
- Cook Time: 8 hours 10 minutes
- Category: Main Course
- Cuisine: Mexican
Keywords: pork, pulled pork, slow cooker