Carnitas Tacos Recipe
Ingredients:
- 4 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- 1 onion, coarsely chopped
- 2 bay leaves
- 1 orange, cut into wedges
- Corn tortillas, for serving
- Diced onions, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
- In a large bowl, mix together salt, ground cumin, black pepper, smoked paprika, and chili powder. Add the pork chunks to the bowl and toss to coat evenly with the spice mix.
- Place the seasoned pork in a slow cooker. Add minced garlic, chopped onion, bay leaves, and orange wedges over the pork. Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily with a fork.
- Remove the pork from the slow cooker and shred it using two forks. If desired, spread the shredded pork on a baking sheet and broil for 3-5 minutes to crisp up the edges.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.
- Serve the carnitas in warm tortillas, topped with diced onions, fresh cilantro, and a squeeze of lime juice.
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