Season pork shoulder with Oaxacan Adobo, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Dice tomatos, avocados, sweet onion and jalapeno and put in a medium sized bowl. Roughly chop cilantro and add to bowl. Salt and pepper to taste. Mix well. Serve on pork taco
Ingredients
Directions
Season pork shoulder with Oaxacan Adobo, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Dice tomatos, avocados, sweet onion and jalapeno and put in a medium sized bowl. Roughly chop cilantro and add to bowl. Salt and pepper to taste. Mix well. Serve on pork taco