Carnitas Taco Recipe

Prepare the Pork

In a large bowl, combine the cumin, oregano, salt, black pepper, orange juice, lime juice, and olive oil. Mix well.

Season the Pork

Cut the pork shoulder into large chunks and add it to the bowl. Rub the spice mixture all over the pork, ensuring it is well-coated.

Add Aromatics

Place the pork into a slow cooker. Add the garlic cloves (smashed), onion (quartered), and bay leaves on top of the pork.

Slow Cook

Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

Shred the Pork

Once cooked, remove the pork from the slow cooker. Shred it using two forks and return it to the slow cooker to soak in the juices.

Chop Ingredients

Dice the tomatoes, red onion, and jalapeño (remove seeds for less heat). Finely chop the cilantro.

Mix Pico de Gallo

In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside to allow flavors to meld.

Warm the Tortillas

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Build the Tacos

Place a generous portion of shredded carnitas onto each tortilla. Top with pico de gallo, a dollop of sour cream, and slices of avocado.

Serve

Serve immediately while warm, and enjoy your carnitas tacos!