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Slow Cooker Carnitas Street Tacos

Ingredients

  • 1 tablespoon Stonemill Chili Powder
  • 1 teaspoon Stonemill Cumin
  • 1 teaspoon Stonemill Garlic Powder
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ½ teaspoon Stonemill Black Pepper
  • 1 tablespoons olive oil
  • 1 5 - 6 pound pork loin
  • 1 orange cut into quarters
  • 1 white onion cut into quarters
  • 2 cups SimplyNature Free Range Low Sodium Chicken Broth
  • 1 lime plus 10 wedges more for serving
  • 20 corn tortillas for serving
  • Casa Mamita Double Fire Roasted Salsa for serving
  • Diced white onion and cilantro optional, for serving

Instructions

  1. In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, and black pepper.
  2. Pat the pork loin dry and rub with the spice mixture.
  3. Heat the olive oil over medium-high heat in a large skillet. Brown the pork loin on all sides and transfer to slow cooker.
  4. 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.
  5. (Optional: before serving, crisp the pork in a skillet over medium-high heat.)
  6. To assemble street tacos, stack 2 corn tortillas and spoon the shredded pork on top. Top with salsa, white onion, and cilantro, if desired. Serve hot.