Carnitas Tacos with Smoky Chipotle Slaw

Allergens

Eggs (in mayonnaise), Soy (in adobo sauce)

Ingredients

• 2 lbs boneless pork shoulder 1 cup orange juice 1 cup chicken broth 1 tbsp kosher salt 1 tsp black pepper 1 tsp ground cumin 12 small corn tortillas 1 cup shredded red cabbage 1/2 cup mayonnaise 3 chipotle peppers in adobo sauce 1 tbsp apple cider vinegar 1/2 tsp sugar

Instructions

1. Combine pork, orange juice, chicken broth, salt, pepper, and cumin in a slow cooker. Cook on low for 8 hours.
2. Remove pork from slow cooker and shred using two forks.
3. Mix shredded pork with 1 cup of its cooking liquid and set aside.
4. In a large bowl, mix cabbage, mayonnaise, chipotle peppers, adobo sauce, apple cider vinegar, sugar, and salt to taste.
5. Warm tortillas in a dry skillet or on the grill for 10 seconds per side.
6. Assemble tacos with shredded pork and chipotle slaw.

Chef’s Insight

For an added smoky flavor, grill the tortillas.

Notes

Use a slow cooker with a temperature probe to monitor the internal temperature of the pork.