Categories: Mexican
Ingredients
- 3 to 31/2-pound bone-in pork shoulder roast
- 1/2 cup chopped onion
- ⅓ cup orange juice
- 1 tablespoon ground cumin
- 11/2 teaspoons kosher salt
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon cayenne pepper
- 1 lime
- 2 (5.3 ounce) containers plain low-fat Greek yogurt
- 1 pinch kosher salt
- 16 (6 inch) soft yellow corn tortillas, such as Mission® brand
- 4 leaves green cabbage, quartered
- 1 cup very thinly sliced red onion
- 1 cup salsa (optional)
Directions
- Remove meat from bone; discard bone. Trim fat from meat. Cut meat into 2- to 3-inch pieces; place in a 3½- or 4-qt. slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.
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Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Remove meat from cooker. Shred meat using two forks. Stir in enough cooking liquid to moisten.
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For lime crema, remove 1 tsp. zest (set aside) and squeeze 2 Tbsp. juice from lime. In a small bowl combine lime juice, yogurt, and dash salt.
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Serve meat in tortillas with cabbage, red onion, salsa (if desired), and lime crema. Sprinkle with lime zest.