Succulent Carnitas Tacos for the Perfect Taco Night

Step‑by‑Step Instructions

1. 1

   In a small bowl, combine dried oregano, ground cumin, black pepper, salt, and chili powder. Rub this spice mixture evenly over the pork shoulder.

2. 2

   Place the seasoned pork shoulder in the slow cooker. Add chopped onion, minced garlic, and diced jalapeno pepper. Pour in fresh orange juice.

3. 3

   Cover the slow cooker and cook on low for 8 to 10 hours or high for 5 to 6 hours until pork is fork-tender.

   480 min
4. 4

   Once done, transfer the pork to a board and shred it using two forks. Optionally return to slow cooker to keep warm.

5. 5

   For extra texture, preheat broiler, spread shredded pork on a baking sheet, and broil for 5 to 10 minutes.

   5 min
6. 6

   Warm tortillas and assemble tacos by filling with shredded carnitas, then top with red onion, cilantro, and a squeeze of lime.