Categories: Mexican
Ingredients
- For Carnitas:
- 2-2 1/2 lbs. boneless pork shoulder roast
- 1/2 cup chopped onion
- 1/3 cup orange juice
- 1 tbsp. cumin
- 1 1/2 tsp kosher salt
- 1 tsp dried oregano, crushed
- 1/4 tsp cayenne pepper
- For Lime Crema:
- 1 lime, zested and juiced
- 2 (5.3 oz.) containers plain Greek yogurt
- 1/2 tsp kosher salt
- For Tacos:
- 16 (6-inch) soft yellow corn tortillas
- 4 leaves green cabbage, shredded
- 1 cup very thinly sliced red onion
- 1 cup pico de gallo
Directions
-
Make Carnitas: Trim fat from pork. Cut pork into 2-3 inch pieces; transfer to a slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.
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Cover and cook on LOW 8-10 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
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Make Lime Crema: Add 2 tbsp. lime juice to a small bowl. Stir in yogurt and salt.
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Make Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.