Slow-Cooker Pork Carnitas Tacos

Ingredients

• 1 lb pork shoulder (boneless), trimmed
• 1/2 cup orange juice
• 2 tbsp lime juice
• 4 cloves garlic
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf(optional)
• 6 corn tortillas
• 1 tbsp neutral oil(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork shoulder dry. In a bowl, mix orange juice, lime juice, minced garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Place pork in the slow cooker and pour the mixture over it; add bay leaf if using.

2. 2

   Cook (240 minutes): Cover and cook on LOW for 4 hours, until very tender and easily shredded.

3. 3

   Crisp (about 10 minutes, during/after cook): Preheat oven to 450°F (232°C). Transfer pork to a baking sheet and shred. Spoon off excess liquid if needed, then spread pork in an even layer. Drizzle with a little neutral oil if desired and bake 8–12 minutes until browned and crisp at the edges.

4. 4

   Serve: Warm tortillas. Spoon carnitas into tortillas and serve immediately.