Carnitas Street Tacos (crockpot recipe)

Indulge in the epitome of taco perfection with our Carnitas Tacos. Succulent chunks of pork shoulder, meticulously infused with zesty orange and lime juices, dance with aromatic spices – cumin, oregano, and chili powder – in a symphony of flavor. Slow-cooked to tender perfection, each bite unveils a savory fiesta. Nestled in soft corn tortillas, adorned with a mosaic of toppings – vibrant onions, verdant cilantro, spirited jalapeños, and the velvety crumble of queso fresco. Squeeze the essence of fresh lime for a citrus crescendo that crowns these tacos.

Elevate your senses, one Carnitas taco at a time!

Vibe: Infuse your Carnitas Tacos experience with even more Latin flair by pairing it with the infectious rhythms of "Baila Baila Baila." This reggaeton hit by Ozuna sets the perfect tempo for a culinary dance that mirrors the lively spirit of your meal, elevating your dining affair to a sensational celebration.

Booze: For a wine that harmonizes with the rich, complex flavors of Carnitas Tacos, opt for a medium-bodied Tempranillo. This red wine boasts notes of dark fruit and spice that complement the succulent pork and the vibrant spices of the dish. Its smooth tannins and balanced acidity make it an ideal partner, enhancing each bite with an exquisite sensory symphony.

Set the Scene: Elevate your kitchen therapy and embrace self-care by transforming your culinary space into a serene haven. Set the scene with soft lighting, scented candles, and soothing tunes that envelop you in comfort. As you prepare your Carnitas Tacos, take mindful moments to engage your senses – the sizzle of the pork, the aromas that waft through the air, the vibrant colors of the ingredients. Infuse positive energy and relaxation into your cooking ritual, letting the creative process become a calming sanctuary.

Ingredients:

• 2 pounds pork shoulder (also known as pork butt), cut into 2-inch chunks

• 1 onion, roughly chopped

• 4 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon dried Mexican oregano

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 orange, juiced (about 1/2 cup)

• 1 lime, juiced (about 1 tablespoon)

• 2 cups chicken broth

• Corn tortillas

• Toppings: Diced onions, chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, lime wedges

Instructions:

1. Prep the Pork: Trim excess fat from the pork shoulder and cut it into 2-inch chunks. Season with salt and pepper.

2. Combine Ingredients in the Crockpot: In the crockpot, layer the pork chunks, chopped onion, minced garlic, ground cumin, dried oregano, chili powder, orange juice, lime juice, and chicken broth.

3. Cook on Low: Cover the crockpot with the lid and cook on low for 7-8 hours, or until the pork is tender and easily shreds with a fork.

4. Crisp the Carnitas (Optional): If desired, you can crisp the carnitas after they're done cooking in the crockpot. To do this, preheat your oven to 400°F (200°C). Transfer the cooked pork to a baking sheet and spread it out in an even layer. Bake for about 10-15 minutes or until the edges are crispy.

5. Assemble the Tacos: Warm up the corn tortillas. Fill each tortilla with a generous amount of the carnitas. Top with diced onions, chopped cilantro, sliced jalapeños, and crumbled queso fresco. Serve with lime wedges on the side.