Carnitas Tacos with Chipotle-Lime Crema

Allergens

Dairy (crema), Gluten (tortillas)

Ingredients

• 4 lbs pork shoulder
• 1 large white onion, quartered
• 6 garlic cloves, minced
• 2 cups orange juice
• 1 cup chicken broth
• 1 tbsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 cup crumbled cotija cheese
• 1 lime, cut into wedges Chipotle
• Lime Crema:
• 1/2 cup sour cream
• 1 tbsp finely chopped chipotle peppers in adobo sauce
• Zest and juice of 1 lime
• Salt to taste

Instructions

1. In a large slow cooker, combine the pork shoulder, onion, garlic, orange juice, chicken broth, salt, cumin, oregano, and black pepper. Cover and cook on low for 8 hours.
2. Once the pork is tender, shred it using two forks and return it to the slow cooker to keep warm.
3. In a small bowl, mix together sour cream, chopped chipotle peppers, lime zest, and juice until well combined. Season with salt to taste.
4. Heat tortillas on a griddle or in a dry skillet for 20 seconds per side until softened and warm.
5. Assemble tacos by placing shredded pork on each tortilla, topping with crumbled cotija cheese and a drizzle of chipotle lime crema. Serve immediately with lime wedges on the side.

Chef’s Insight

For extra smokiness, cook the pork on the grill for 2 hours instead of using a slow cooker or pressure cooker.

Notes

For a more flavorful dish, use freshly squeezed orange juice instead of bottled.