Street Style Crispy Carnitas Tacos

• Meat

  • 4 lb Pork butt, boneless

• Produce

  • 2 Bay leaves
  • 1 Orange
  • 1 tsp Oregano, dried
  • 1/2 Yellow onion

• Canned Goods

  • 2 Chicken stock

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Tortillas

Found on tasteslovely.com

Description

Ingredients

• 4-pound boneless pork butt (also called pork shoulder), huge fat caps cut away, cut into 2 chunks
• ½ yellow onion, skin removed, cut into 2 equal halves
• 1 orange, cut in half
• 2 chicken stock
• 2 tablespoons lime juice, from 1 or 2 limes
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• warmed tortillas, chopped white onion, chopped cilantro and lime wedges for serving

Directions

• In your slow cooker, combine the cut up pork butt, onion, orange, chicken stock, lime juice, cumin, oregano, salt and pepper. Stir to combine and cover. Cook over low for 6-8 hours, or high for 4-6 hours.
• Gently remove the cooked pork butt from the slow cooker, it is going to be very tender. Transfer it to a plate, and break each chunk in half with a fork.
• Strain the cooking liquid from the slow cooker. Discard the solids. Allow the cooking liquid to sit for 5 minutes, then spoon the fat off the top. Boil the cooking liquid over high heat until it is reduced by half to 1 cup.
• While the cooking liquid is reducing, turn your broiler on High with the oven rack in the middle. Line a rimmed baking sheet with parchment paper.
• In a medium size mixing bowl, add the carnita meat and toss with the reduced cooking liquid. Transfer the meat to the parchment lined baking sheet.
• Broil for 10-15 minutes until the meat is crispy. No need to turn it. Remove it from the oven and allow it to cool a minute or two.
• Serve the carnita meat in the taco tortillas topped with chopped onion and cilantro and a squeeze of lime juice.