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Pork Carnitas Tacos

Cedar Oak Farms
Prep Time 10 mins
Crock Pot Time 10 hrs
Course Main Course
Cuisine Southwest
Servings 12 tacos

Equipment

  • Crock Pot

Ingredients
  

  • 4 pounds pork shoulder, or pork butt
  • 3 -4 tablespoons Cedar Oak Farms Pork Rub
  • 1 onion, sliced
  • 1 jalapeno, remove stem, sliced in half, keep seeds
  • 2 habaneros, remove stem, sliced in half, keep seeds
  • 2 oranges
  • 12 corn tortillas
  • Sliced green onion, chopped cilantro, tomatillo sauce, for topping

Instructions
 

  • Your roast should have a side with a layer of fat. Cut a few slits in the fat.
  • Generously rub the pork all over with the pork rub getting some into the slits.
  • Place the pork in a crock pot fat side up, top with the onion, jalapeno and habanero, seeds and all.
  • Slice the oranges in half and squeeze the juice over the pork.
  • Slow cook on low for 10 hours.
  • Remove the pork and allow to cool enough to handle. Using 2 forks shred the meat.
  • Warm the corn tortillas over a griddle working in batches. This will help prevent splitting and awakening the corn flavor.
  • Spoon some pork in the center of the tortilla, top with green onion, cotija cheese, and cilantro. Serve with the tomatillo sauce on the side.

Notes

Note: I use two corn tortillas per taco. You know, in case the main tortilla splits. Do not want to lose any of these flavors. 
Keyword Pork, Tacos