Slow-Cooked Carnitas Tacos

2 1/2 lbs
pork shoulder
2 tbsp
coarse salt
1 tbsp
cumin
1 tbsp
black pepper
1 tbsp
dried oregano
2 tsp
ground cinnamon
3
bay leaves
1 tsp
cayenne pepper
8
garlic cloves, smashed
4
chipotle peppers (canned, in adobo sauce)
14.5 oz
diced tomatoes
1 cup
orange juice
8
corn tortillas
1
avocado
1/2 cup
crumbled goat cheese
1 cup
salsa
1/2 cup
sour cream
2 tbsp
lime juice
  1. Trim unwanted fat from the pork and discard.

  2. In a slow cooker, add pork, salt, cumin, black pepper, oregano, cinnamon, bay leaves, cayenne pepper, garlic, chipotle peppers, tomatoes, and orange juice. Cook on low for 8-10 hours.

  3. Meat is done when it pulls and flakes apart with a fork. When it is cool enough to handle, lift the meat from the juices and place on a large platter or cutting board. Shred the meat to bite-size pieces.

  4. Skim the fat from the juices and keep as a medium for re-heating the meat. To reheat, place carnitas in a baking dish and pour juices over top. Cover with foil and re-heat in oven. The juices are also really delicious as a sauce over the carnitas. It will be spicier than the meat itself, so be careful to taste-test.

  5. Place carnitas evenly into tortillas. Top with avocado, goat cheese, salsa, and sour cream. Drizzle with lime juice and serve.

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