Slow Cooker Carnitas For Tacos And Burritos. Slow cooker for tacos and burritos Bashny.Net

INGREDIENTS
Serves: 4-6
3 ½ - 4 pounds boneless pork butt / shoulder, cut into six equal parts
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, minced
1 medium onion, quartered
3 bay leaves
1 lime, juicy
1 large orange, juiced (except spent half)
Optional Toppings
Tortillas / Taco shells
Figure
Black beans
Salsa
guacamole
Sour
Coriander
Cheese

PREPARATION
1. In a slow cooker, add the cut of pork, salt, pepper, oregano, cumin, garlic, onion, bay leaf and lime juice. Orange juice and add it to the plate as well. Mix together until the meat is well coated.
2. Cover and cook on low for 8-10 hours or until the meat pulls apart easily.
3. Remove the pork and transfer foil-lined baking sheet. Chunks of pork and spread throughout the pan in one layer.
4. Pour about 1 cup of liquid remaining in the slow cooker of chopped pork. Broil for 5-10 minutes, until the meat browns and crisps the edges.
5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
6. Enjoy!



INGREDIENTS
Servings: 4-6
3 ½ - 4 pound boneless pork butt / shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)
Optional Toppings
Tortillas / taco shells
Rice
Black beans
Salsa
Guacamole
Sour cream
Cilantro
Cheese

PREPARATION
1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.
2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
6. Enjoy!