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.
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!