Carnitas Shredded Pork Tacos

Carnitas Shredded Pork Tacos

Ingredients

• 4 pounds boneless pork shoulder
• 3 tablespoons cooking oil
• 1 tablespoon salt
• 3 tablespoons garlic, minced
• 2 medium jalapenos, diced small

Seasoning Blend

• 2 teaspoons Mexican oregano
• 2 teaspoons coriander, ground
• 1 1/2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon marjoram
• 1/4 cup lime juice

For serving tacos

• 36 small white corn tortilla
• 1/2 cup onion, minced
• 1 cup cilantro, chopped
• 4 small limes, cut into wedges

Instructions

1. Cut pork shoulder into pieces, approximately 3 inches by 1 inch long.
2. Place the meat in a large bowl, then add the oil. Add the garlic and jalapenos. Wear rubber gloves and massage the oil, garlic, and jalapenos all over the meat.
3. In a small bowl, combine the dry seasonings. Sprinkle over the meat and rub it into the meat. Transfer meat to a crockpot.
4. Cover and cook on low for 10 hours (or overnight).
5. Once the meat has cooked, remove the lid and let cool for about an hour. Remove meat from fat using a slotted spoon. Pull the meat apart and shred into bite sized pieces. Add meat back to the juices and stir. Transfer to a pretty serving bowl.
6. Serve meat with the steamed corn tortillas, the raw onion, cilantro, and lime wedges.