Adapted from bobbiskozykitchen NOTE: since my daughter moved in, I haven’t been doing the “crispy” step 😉 she likes it juicy, and it’s all good to me 😋 instead…ours drip like birria 😜🌮🌮🌮 I also use dried chile pods, then strain them out. I sear my meats before placing in slow cooker.

4 pound pork shoulder
1 1/2 cups orange juice
3/4 cup lime juice
8 cloves garlic, rough chopped
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon Mexican oregano
3 teaspoons ground coriander
1 teaspoon salt
1 teaspoon pepper
18 small flour tortilla (can use corn if preferred)
Pico de Gallo
Fresh cilantro leaves

Place pork in the slow cooker, then add all of the other ingredients. Cook 6 to 8 hours. Remove the pork from the slow cooker and shred the meat with two forks. Scatter the shredded meat on a rimmed baking sheet. Spoon some of the liquid from the slow cooker over the meat.

Preheat the broiler to high. Cook the meat under the broiler for 3 to 5 minutes, toss the meat and cook an additional 3 minutes or until the meat has some crispy edges.

Meanwhile, wrap the tortillas in a damp paper towel and microwave on high for a minute or two so they are soft and warm.

Place some of the pork carnitas in a tortilla, top with pico de galla and some fresh cilantro leaves.

Serve with rice and beans

Serves 6 to 8


And some cotija cheese 🧀 optional, like most toppings 😁


Published by dawn

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