These slow cooker carnitas tacos are tender chunks of pork cooked in a crock pot, then stuffed into warm corn tortillas with red onion and cilantro. An easy and authentic meal that's even better than what you would get at a restaurant.
4poundboneless pork butt or boneless country ribsfat trimmed and cut into 2 inch cubes
2teaspoonsvegetable oil
1 1/2teaspoonssalt
3/4teaspoonpepper
1teaspoonground cumin
1onionpeeled and quartered
2bay leaves
1teaspoondried oregano
2tablespoonsfresh lime juice
1 1/2cupschicken broth
1/3cuporange juice
16corn tortillas
1/2cupcilantrochopped
1/3cupred onionfinely diced
Instructions
Heat a large pot over medium heat, and add the oil. Season the meat with the salt and pepper and brown it in batches. Transfer the browned meat to a plate.
After all the meat is browned, place it in a slow cooker along with the cumin, onion, bay leaves, oregano, lime juice, chicken broth and orange juice.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Remove the meat from the crock pot with a slotted spoon. Place the meat in a single layer on a sheet pan.
Broil the meat for 5-7 minutes or until golden brown and crispy.
Roughly shred the meat. Divide the meat between the tortillas. Top with cilantro and red onion, then serve.