Snacktastic Sundays: Crock Pot Carnitas Tacos
Recipe type: Entree
  • 4 pound pork shoulder
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tbsp salt (or more, to taste)
  • 1 tsp ground black pepper
  • 4 cloves garlic, peeled
  • 2 onions, quartered
  • Small corn tortillas
  • Salsa
  • Sour cream
  • Guacamole
  1. Place garlic and onions into your slow cooker. Set pork shoulder on top.
  2. In a small bowl, mix together orange juice, lime juice, chili powder, cumin, oregano, salt and pepper.
  3. Pour spice mixture over your pork and rub it all over the meat.
  4. Cover and cook on low heat for 8 hours (or high for 4-5 hours).
  5. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices.
  6. Season with salt and pepper, to taste, if needed.
  7. Cover and keep warm for an additional 30 minutes. (At this point, if you're not eating the meat right away, you can transfer it to an air tight tupperware container and refrigerate until you're ready to eat.)
  8. Preheat oven to broil.
  9. Spread as much carnitas as you want to eat onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
  10. Serve immediately, with warmed tortillas, salsa, sour cream and guacamole.
Recipe by Just Putzing Around the Kitchen at