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Per serving
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- 1
Cut the Pork
Cut the pork shoulder into 6 large pieces. This speeds up cooking time — if you leave it whole, plan on 8 hours on low instead.
- 2
Load the Slow Cooker
Add the pork pieces to the slow cooker. Juice the oranges (zest one first) and both limes directly over the pork. Pour in the chicken broth and apple cider vinegar. Add the chipotle powder, oregano, salt, cumin, and black pepper. Quarter the onion and smash the garlic cloves, then toss those in too. No precision required — they're here for flavor, not looks.
- 3
Slow Cook
Cook on high for 6 hours or low for 8 hours. The pork is ready when it pulls apart easily with a fork.
- 4
Shred
Use tongs to transfer the pork to a cutting board. Shred into bite-sized pieces using two forks. Spread the shredded pork in an even layer on a rimmed baking sheet.
- 5
Broil for Crispy Edges
Set the oven broiler to high. Ladle some of the fat and juices from the slow cooker over the pork and toss to coat. Broil for 5 minutes. Pull the pan out, toss the meat so the bottom pieces come to the top, and broil another 3-5 minutes until golden and crispy.
- 6
Build the Tacos
Warm the corn tortillas and double them up so they don't tear. Load on the crispy carnitas and top with chopped red onion, fresh cilantro, and salsa verde. Finish with cotija cheese and a big squeeze of lime. Repeat until you lose count.
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Crispy Carnitas Street Tacos
Created by: TacoEveryDay
Ingredients
- 4 lb pork shoulder
- 3 orange
- 2 lime
- 2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 tbsp chipotle powder
- 1 tsp dried oregano
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 1 yellow onion
- 5 garlic
- 2 tsp black pepper
- corn tortillas
- red onion
- cilantro
- salsa verde
- cotija cheese
- lime wedges
Instructions
- Cut the PorkCut the pork shoulder into 6 large pieces. This speeds up cooking time — if you leave it whole, plan on 8 hours on low instead.
- Load the Slow CookerAdd the pork pieces to the slow cooker. Juice the oranges (zest one first) and both limes directly over the pork. Pour in the chicken broth and apple cider vinegar. Add the chipotle powder, oregano, salt, cumin, and black pepper. Quarter the onion and smash the garlic cloves, then toss those in too. No precision required — they're here for flavor, not looks.
- Slow CookCook on high for 6 hours or low for 8 hours. The pork is ready when it pulls apart easily with a fork.
- ShredUse tongs to transfer the pork to a cutting board. Shred into bite-sized pieces using two forks. Spread the shredded pork in an even layer on a rimmed baking sheet.
- Broil for Crispy EdgesSet the oven broiler to high. Ladle some of the fat and juices from the slow cooker over the pork and toss to coat. Broil for 5 minutes. Pull the pan out, toss the meat so the bottom pieces come to the top, and broil another 3-5 minutes until golden and crispy.
- Build the TacosWarm the corn tortillas and double them up so they don't tear. Load on the crispy carnitas and top with chopped red onion, fresh cilantro, and salsa verde. Finish with cotija cheese and a big squeeze of lime. Repeat until you lose count.