Ingredients
Scale
- 3 lbs (1.4 kg) pork shoulder, cut into large chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup (240 ml) orange juice
- 2 tablespoons lime juice
Instructions
- Place the pork shoulder in the slow cooker and sprinkle with onion, garlic, cumin, paprika, oregano, salt, and pepper.
- Pour orange juice and lime juice over the top. Cover and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the meat with two forks and spread it out on a baking sheet.
- Broil in the oven for about 5-7 minutes until crispy, stirring once halfway.
- Serve in warm tortillas with your favorite toppings.
Notes
- For extra crispiness, you can broil the meat longer but watch closely to avoid burning.
- Feel free to add additional spices or toppings such as avocado, cilantro, or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, carnitas, easy crispy tacos