Crock Pot Carnitas Fajita Tacos

serves 8-10

What You Need
1 TBS chili powder
2 TSP ground cumin
2 TSP oregano
2 TSP sea salt
1 TSP black pepper
4 lb pork shoulder
4 garlic cloves, peeled and left whole
2 yellow onions, quartered
2 oranges, juiced
2 limes, juiced

4 peppers, any color combination, cut into thin slices
2 sweet onions, cut into thin slices
4 TBS olive oil
Sea salt
Black pepper

Corn tortilla
Lime juice

1. In a small bowl combine chili powder, cumin, oregano, sea salt, and black pepper. Rub mixture over the pork shoulder and place in crock pot.
2. Add the onions, garlic, lime juice, and orange juice into the crockpot and give it a good stir. 
3. Cover and cook on low for 8 hours. Once cooked, remove and shred. Return the meat back to the mixture and let it cook on low for an additional 30 minutes. 

1. Heat olive oil in skillet over medium heat. Add onions and peppers and mix everything together. 
2. Season with salt and pepper and cook until soft. 

1. Place fajita veggies and carnitas onto a corn tortilla. 
2. Season with salsa, cilantro, and fresh lime juice. 
3. Enjoy!

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