Slow Cooker Pork Carnitas Tacos
  • 2½ lb pork shoulder bone-in roast
  • ½ onion, chopped
  • ½ jalapeno, seeded, ribs removed, chopped
  • 2 tsp salt
  • ½ teaspoon pepper
  • 2 cloves garlic, minced
  • 1 orange, juiced
  • 1½ tsp dried oregano
  • 1 teaspoon ground cumin
  • 2 tsp olive oil
  • corn tortillas, warmed
  • avocado, slices
  • cilantro
  • limes
  • shredded cheddar
  1. Mix together the olive oil, oregano and cumin, set aside.
  2. Rinse and dry your roast, rub in salt and pepper. Rub in oregano/cumin mixture.
  3. Place roast in slow cooker. Top with onions, garlic and jalapeƱo.
  4. Squeeze the juice of the orange over top.
  5. Cook on low for 8 hours, remove meat, shred.
  6. Skim fat off of the juice, return meat and juice to slow cooker.
  7. Warm the tortillas, keep warm in a clean dish towel. Serve pork carnitas with warm tortillas, shredded cheddar, avocado slices, fresh cilantro and lime wedges.
Recipe by LeMoine Family Kitchen at