Carnitas Tacos (Slow Cooker)

Ingredients

Pork

• 4 lb boneless pork shoulder (butt), trimmed of thick fat caps
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 5 shallots, halved
• 6 cloves garlic, smashed
• 1 orange, juiced (about 1/2 cup), peels reserved
• 2 limes, juiced (about 1/4 cup)
• 2 bay leaves

To serve

• 16 corn tortillas
• 4 shallots, finely diced
• 1/2 cup chopped cilantro
• Lime wedges
• Salsa verde, cotija, pickled shallot (optional)

References

Slow cooker

Low 8 to 10 hours, or high 5 to 6

Doneness

Shreds with light pressure from a fork

Crisping

Broil high, 5 to 8 min per pass

Total time

8 to 10 hours (20 min hands-on)

Serves

8 (16 tacos)

Directions

1. Cut 4 lb pork shoulder into 3 to 4 inch chunks and pat dry.
2. Mix 2 tsp salt, 1 tsp black pepper, 1 tbsp cumin, 2 tsp dried oregano, 1 tsp chili powder, and 1/2 tsp cinnamon. Rub all over the pork.
3. Put the pork in the slow cooker with 5 halved shallots, 6 smashed garlic cloves, and 2 bay leaves.
4. Pour in 1/2 cup orange juice and 1/4 cup lime juice, then tuck the spent orange peels around the meat. Don't add water: the pork releases plenty.
5. Cover and cook on low 8 to 10 hours (or high 5 to 6), until a fork shreds it with light pressure.
6. Move the pork to a bowl and shred with two forks, discarding the bay leaves and orange peels. Skim the fat off the cooking liquid and reserve 1 cup of the juices.
7. Spread the pork on a sheet pan in a thin layer and spoon over 1/2 cup of the reserved juices. Broil on high 5 to 8 minutes, until the edges brown and crisp.
8. Toss, add another splash of juices, and broil a second pass 3 to 5 minutes for more crisp edges. Watch it closely.
9. Warm 16 corn tortillas in a dry pan or over a flame.
10. Build the tacos: pork, diced shallot, chopped cilantro, and a squeeze of lime. Add salsa verde, cotija, or pickled shallot to taste.

Variants & Notes

• Pork shoulder only. Loin and tenderloin are too lean and turn dry and stringy.
• Don't skip the broil. It's what separates carnitas from pulled pork: crisp edges over tender meat.
• No fresh orange? Use 1/2 cup store-bought orange juice, but you lose the bitter-peel note.
• Leftovers keep 4 days airtight. Re-crisp in a hot skillet with a splash of the reserved juices; the microwave makes it soggy.
• Freeze shredded pork with some juices up to 3 months. Thaw, then broil to bring the edges back.