Pork Carnitas Tacos

Source

Ingredients

Display units in Metric

		Pork Shoulder or Butt
		Salt
		Pepper
		Dijon mustard
.5	Cup	Honey
		Oregano
		Cumin
		Paprika
		Oregano
		Garlic
		Onion
		Chili Powder
2		Oranges Fresh

Salt and pepper the meat

Slather the pork roast with Dijon mustard

Drizzle with honey

Sprinkle with seasonings: oregano and a natural mexican spice blend (cumin, paprika, oregano, garlic, onion, and chili powder), then a bit more salt. You want to be generous here - sort of forming a crust.

Squeeze orange juice into the pot. I used the juice of two oranges.

Put the lid on and pop into the oven to SLOW cook. My favorite way to do this is put the oven down to 225 and leave it overnight while I sleep. Then, the next day, I turn my oven down to the lowest setting and keep it warm until it's time to eat. There are times when I only have 6 hours or so to do this, so I turn the heat up to 250 and it's deliciously tender. You can absolutely do this in a crock pot, as well.

Shred with two forks, and pour the lovely juices from the pan back over the meat.

Serve on top of a corn tortilla with some simple toppings. Our faves are a simple cabbage, cilantro & onion slaw with fresh salsa.

Salt and pepper the meat
Slather the pork roast with Dijon mustard
Drizzle with honey
Sprinkle with seasonings: oregano and a natural mexican spice blend (cumin, paprika, oregano, garlic, onion, and chili powder), then a bit more salt. You want to be generous here - sort of forming a crust.
Squeeze orange juice into the pot. I used the juice of two oranges.
Put the lid on and pop into the oven to SLOW cook. My favorite way to do this is put the oven down to 225 and leave it overnight while I sleep. Then, the next day, I turn my oven down to the lowest setting and keep it warm until it's time to eat. There are times when I only have 6 hours or so to do this, so I turn the heat up to 250 and it's deliciously tender. You can absolutely do this in a crock pot, as well.
Shred with two forks, and pour the lovely juices from the pan back over the meat.
Serve on top of a corn tortilla with some simple toppings. Our faves are a simple cabbage, cilantro & onion slaw with fresh salsa.

Prep Notes

1 day before: Remove pork from freezer and thaw overnight.

Comments & Personal Notes

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Comment from christopher — posted almost 7 years ago

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Comment from PlanToEater — posted almost 7 years ago

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