Slow Cooker Carnitas Tacos and Party Minion Cakes!
 
 
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Ingredients
CARNITAS
  • 5 pounds pork shoulder/butt (chopped up "rib" cuts work too if large chunks of fat are removed before cooking)
  • 1½- 2 Tablespoon sea salt
  • 2 teaspoons pepper
  • 1-2 jalapeños, seeded and diced
  • 1 white onion, chopped
  • ½ cup orange juice
  • 2 teaspoons smashed garlic
  • 1 Tablespoons olive oil
  • 2 teaspoons cumin
  • 1 Tablespoon dried oregano
TACOS
  • corn tortillas, heated in skillet or over stove flame
  • carnitas
  • avocado, sliced
  • red onion, sliced
  • corn salsa or salsa verde
  • cilantro, chopped
  • sriracha
  • lime juiced squeezed over tacos
Just pile it all on and enjoy! Gotta love tacos!!!
Instructions
CARNITAS
  1. Rub pork with salt and pepper.
  2. Combine last four ingredients and rub well into the meat.
  3. Put pork into slow cooker with the fat cap facing up and cover with jalapeños, onion and orange juice.
  4. Cook on high for 3 hours then on low until meat falls from the bone (usually around another 4+ hours) OR I just cook on high overnight, easy peasy!
  5. Remove pork and shred.
  6. Strain juices into fat separator (reserving onions to add back to juices) and discard fat layer. Simmer to reduce to about 2 cups liquid, if necessary. Add onions back to juices.
  7. If freezing portions, add some juices to each frozen bag. If serving immediately, Brown meat in a bit of oil on high heat in a cast iron skillet until it forms a nice crust.
  8. Pour juices over meat and serve immediately.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/01/26/slow-cooker-carnitas-tacos-and-party-minion-cakes/