Slow Cooker Tacos de Carnitas
Shredded pork tacos in slow cooker
- Slow Cooker
- Rimmed Baking Sheet Pan
- Silicone Baking Mat
- 3 lbs. Boneless Pork Shoulder (Trimmed of excess fat)
- ¾ Cup Chicken Broth/Stock
- ¾ Cup Orange Juice
- 3 Tbsp. Lime Juice (about 2-3 limes)
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 2 tsp. Ground Cumin
- 2 tsp. Mexican Oregano
- 2 tsp. Ground Coriander
- 2 tsp. Ancho Chili Powder
- ½ tsp. Cayenne Pepper (or to taste)
- 1 small Yellow Onion (Chopped)
- 1½ Tbsp. Vegetable Oil
- Corn Tortillas
- Diced yellow onions, Cilantro (for serving)
- Green Salsa
Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.
Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.
Cover with lid and set slow cooker on low for 8 hours.
Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.
Put your silicone baking mat onto the baking sheet tray.
Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.
Position oven rack on the top shelf in oven, preheat broiler to high.
Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.
Serve warm with onions and cilantro.