Categories: Mexican

Ingredients

• For Carnitas:
• 2-2 1/2 lbs. boneless pork shoulder roast
• 1/2 cup chopped onion
• 1/3 cup orange juice
• 1 tbsp. cumin
• 1 1/2 tsp kosher salt
• 1 tsp dried oregano, crushed
• 1/4 tsp cayenne pepper
• For Lime Crema:
• 1 lime, zested and juiced
• 2 (5.3 oz.) containers plain Greek yogurt
• 1/2 tsp kosher salt
• For Tacos:
• 16 (6-inch) soft yellow corn tortillas
• 4 leaves green cabbage, shredded
• 1 cup very thinly sliced red onion
• 1 cup pico de gallo

Directions

1. Make Carnitas: Trim fat from pork. Cut pork into 2-3 inch pieces; transfer to a slow cooker. Stir in onion, orange juice, cumin, salt, oregano and cayenne.

2. Cover and cook on LOW 8-10 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.

3. Make Lime Crema: Add 2 tbsp. lime juice to a small bowl. Stir in yogurt and salt.

4. Make Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.

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