Pork Carnitas Street Tacos

Pork Carnitas Street Tacos

Ingredients

1 large white onion, quartered
3 cloves of garlic
1 large orange, juiced
1 lime, juiced
34 lbs boneless pork shoulder
2 tsp cumin
1 ½ tsp oregano, dried
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp paprika, smoked
1 tsp salt
1 shredded cabbage bag
1 jar Apple Riesling Salsa
For Serving
1 cup queso fresco cheese, crumbled
chopped cilantro, to taste
lime wedges
mini flour tortillas (or tortilla of your choice)

Directions

Rinse the pork shoulder with cold water and pat dry with paper towels.

Place the onion and garlic in the slow cooker. In a small bowl, combine the cumin, oregano, paprika, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub spice mixture all over the pork shoulder and place in the slow cooker. Add the orange juice and lime juice.

Cook on low for 7-8 hours, or on high for 4-5 hours

When pork is finished, remove from slow cooker and shred with two forks.

Preheat broiler to high and position the rack in the upper third of the oven. Add the shredded pork to a rimmed baking sheet in a single layer. Broil for 3-4 minutes or until slightly crispy and golden on top.

To assemble the tacos, char the tortillas if desired, and top them with the carnitas, shredded cabbage, a scoop of BWF Apple Riesling Salsa, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!