Pork Carnitas Tacos

Ingredients

• 4 lb s boneless pork shoulder, cut into 3-inch chunks
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, quartered
• 6 cloves garlic, smashed
• 2 bay leaves
• juice of 2 oranges
• juice of 2 limes
• 1 cup chicken broth
• small corn tortillas, warmed
• diced white onion, cilantro, salsa verde, and lime wedges, for serving

Steps

1. 1

   Rub pork chunks with cumin, chili powder, smoked paprika, oregano, salt, and pepper.

2. 2

   Place onion, garlic, and bay leaves in the bottom of a slow cooker. Arrange pork on top.

3. 3

   Pour orange juice, lime juice, and chicken broth over the pork.

4. 4

   Cover and cook on low for 8 hours or high for 4 hours until pork is fork-tender and shreds easily.

5. 5

   Remove pork and shred with two forks. Discard bay leaves.

6. 6

   For crispy carnitas, spread shredded pork on a baking sheet, drizzle with a few spoonfuls of cooking liquid, and broil for 5-7 minutes until edges are crispy.

7. 7

   Serve on warm corn tortillas topped with diced onion, cilantro, salsa verde, and a squeeze of lime.