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Street Style Crispy Carnitas Tacos


  • Author: Tastes Lovely
  • Prep Time: 30 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 mins
  • Yield: 4 people 1x

Ingredients

  • 4-pound boneless pork butt (also called pork shoulder), huge fat caps cut away, cut into 2″ chunks (I get my chicken from ButcherBox, which I highly recommend)
  • 1/2 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the carnita meat in the taco tortillas topped with chopped onion and cilantro and a squeeze of lime juice.