Slow Cooker Pork Carnitas

4 tbsp Teeny Tiny Organic Oaxacan Adobo Spice

2 tsp Salt, or More, to Taste

1 tsp Ground Black Pepper

4 lbs Primal Pastures pork shoulder, excess fat trimmed

4 Cloves garlic, peeled

2 Onions, quartered

2 Oranges, juiced

2 Limes, juiced

4 Tomatoes

4 Avocados

1 Sweet onion

1 Bunch cilantro

1 Jalapeno

6 in. Grain free tortillas

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

Print Options:

Slow Cooker Pork Carnitas

Pin It on Pinterest