Slow Cooker Carnitas

Ingredients (12)

• 4 lb boneless pork shoulder, cut into 3-inch chunks
• 1 orange, juiced
• 2 limes, juiced
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 2 bay leaves
• 16 corn tortillas
• 1 white onion, diced, for serving
• 1 handful cilantro

Steps

1. Season the pork generously with 2 teaspoons salt, the cumin, oregano and chili powder.
2. Place in the slow cooker with the onion, garlic, bay leaves, orange and lime juice. Cook on low 8 hours or high 5 hours until fork-tender.
3. Shred the pork on a sheet pan, discarding bay leaves. Spoon over 1/2 cup of the cooking liquid.
4. Broil 5 to 8 minutes until the edges crisp and brown. Toss and broil 3 minutes more.
5. Serve in warm tortillas with diced onion, cilantro and a squeeze of lime.