{slow cooker carnitas}

Happy Taco Tuesday friends!  I got another taco recipe for you today……

I call these Weda Carnitas.  Ha!  AKA the easiest carnitas you will ever make.  Healthier + wayyy easier than the traditional carnitas.  No oil or lard needed.  And they are still bomb.com!  Fall-apart tender goodness!  This will take your taco Tuesday up a notch!

This recipe creates enough to feed an army, so be prepared for tacos + quesadillas + burritos all week-long.  This pork is amazing even on top of your salad.  Try it!

Look at this taco all loaded up and ready to be inhaled!

Here’s what you’ll need:

• 4 lb pork shoulder
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 onions, quartered
• 2 oranges juiced or 3/4 cup orange juice
• 2 tablespoon lime juice

 

Here’s what you do:

In a small bowl, combine spices.  Season pork shoulder with mixture, rubbing thoroughly on all sides.

Place garlic + onions + orange juice + lime juice + seasoned pork shoulder into the slow cooker.  Cover and cook on low for 8 hours.

Remove pork and shred.  Return shredded pork to the slow cooker.  Season with additional salt + pepper if needed.  Cover and keep warm for and additional 30 minutes.

Preheat over to boil.  Line a baking sheet with foil.

With a slotted spoon remove pork and place onto a baking sheet.  Add one ladle of slower cooker juices to the baking sheet.

Broil about 5 minutes, until crisp + crusted.

Serve immediately!

Add you fave toppings and wrap up in a warm flour tortilla….damnnn!  I’m making myself hangry typing this!

 

I promise your family is going to ask for these carnitas on the regular!

 

And just for the record…..

Green sauce enchiladas won the poll yesterday!  I’m a true green sauce gal, but every now and then I get a little wild and make red sauce enchiladas 🙂  In case you were wondering, I’m still obsessed with insta polls…lol.

 

Happy Taco Tuesday!

xoxo stacyb