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Listed in: Tacos
2 teaspoons (2 g) dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon (15 ml) olive oil
2 pounds (1 kg) boneless pork shoulder roast
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, seeded and minced
1 orange, cut in half
3 tablespoons (45 ml) vegetable oil, divided
1 head Bibb or iceberg lettuce, leaves separated
11/2 cups (105 g) shredded cheddar cheese
Pico de Gallo
1 lime, cut into wedges
In a small dish, combine the oregano, cumin, salt, pepper, chili powder, and olive oil and rub the mixture all over the pork shoulder roast. Place the pork in the slow cooker. Toss in the onion, garlic, and jalapeño. Squeeze the orange halves into the slow cooker and then add the spent halves. Cover and cook on low for 8 hours or on high 5 hours, until you can easily separate the meat with a fork. Transfer the pork to a cutting board and shred the meat with two forks.
In a large cast-iron skillet, heat half of the vegetable oil. Add half of the carnitas and sauté to crisp the meat around the edges. Transfer the carnitas to a large plate and repeat with the remaining oil and meat.
Layer two lettuce leaves to build each cup and scoop some crispy carnitas into it. Top with shredded cheddar and pico de gallo and serve with lime wedges.
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