Slow Cooker Pork Carnitas Tacos
Deliciously easy to make slow cooker pork carnitas tacos. The pork carnitas are prepped and then slow cooked in a crock pot, then shredded, browned, and served with all of the fixings to make delicious tacos!
Servings: 6 people
Ingredients
- 3 lbs pork shoulder
Seasoning
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 2 tsps dried oregano
- 2 tsps salt or more, to taste
- 1 tsp ground black pepper
Braising Liquid
- 1 cup bacon grease
- 2 Tbs minced garlic
- 1 Tbs Ortega Green Taco Sauce – Mild
- 1 large yellow onions quartered
- 1 cup orange juice
- 2 limes juiced
- 1 4-ounce can Ortega Whole Green Chiles
Taco Fixings
- Ortega Yellow Corn Taco Shells
- Ortega Refried Beans
- Ortega Taco Sauce of choice
- Fresh Avocado diced
- Fresh Tomatoes diced
- Cilantro chopped fine
Instructions
- In a small bowl, combine chili powder, cumin, chipotle, garlic powder, oregano, salt and pepper. Mix well
- Season pork shoulder with the spice mixture, rub it over entire thing, on all sides.
- Place garlic, Ortega Green Taco Sauce – Mild, onions, orange juice, lime juice, bacon grease, Ortega Whole Green Chiles, and seasoned pork shoulder into a slow cooker.
- Cover and cook on low heat for 8 hours, or high for 4-5 hours.
- Once done, remove meat from slow cooker, and shred, then rough chop to bite sized pieces.
- Preheat oven to broil.
- Place shredded carnitas meat onto a baking sheet in an even layer and broil until crisp and crusted, about 3-4 minutes.
- Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
- Assemble tacos in an Ortega Yellow Corn Taco Shell by layering Ortega Refried Beans, slow cooked Pork Carnitas, avocado, tomato, cilantro, and a drizzle of the Ortega Taco Sauce of your choice.
- Serve immediately.