AuthorNorma OlyaDifficultyIntermediateSlow Cooker Carnitas Street Tacos – like from your favorite taco truck! Pork carnitas cooked in the crockpot and piled on corn tortillas with diced onion and cilantro.
In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper.
Pat the pork loin dry and rub with the spice mixture.
Heat the olive oil over medium-high heat in a large skillet. Brown the pork loin on all sides and transfer to slow cooker.
Scatter quartered orange and onion around the pork loin and pour chicken broth over top. Cook on low for 7 - 8 hours or high for 5 - 6 hours.
Remove pork and use 2 forks to shred the meat. Save the broth if you plan to crisp the pork.
Optional: before serving, crisp the pork under the broiler until the edges just begin to crisp.
Remove from oven and add about ¼ cup of the reserved broth; stir. Place back under the broiler for about 5 minutes, until the edges are crisp.
To assemble street tacos, toast the tortillas in a dry skillet or on a grill. Stack 2 corn tortillas and spoon the shredded pork on top.
Top with white onion and cilantro, if desired. Serve hot.
If at any point the carnitas feel dry, toss it with some of the cooking broth! It will add moisture and flavor.
Ingredients
Directions
In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper.
Pat the pork loin dry and rub with the spice mixture.
Heat the olive oil over medium-high heat in a large skillet. Brown the pork loin on all sides and transfer to slow cooker.
Scatter quartered orange and onion around the pork loin and pour chicken broth over top. Cook on low for 7 - 8 hours or high for 5 - 6 hours.
Remove pork and use 2 forks to shred the meat. Save the broth if you plan to crisp the pork.
Optional: before serving, crisp the pork under the broiler until the edges just begin to crisp.
Remove from oven and add about ¼ cup of the reserved broth; stir. Place back under the broiler for about 5 minutes, until the edges are crisp.
To assemble street tacos, toast the tortillas in a dry skillet or on a grill. Stack 2 corn tortillas and spoon the shredded pork on top.
Top with white onion and cilantro, if desired. Serve hot.
If at any point the carnitas feel dry, toss it with some of the cooking broth! It will add moisture and flavor.
