Ingredients
Instructions
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!
Ingredients
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!
