Crispy Carnitas for Quesadillas and Tacos

Ingredients

• 3 oranges (sliced into rounds, peel on)
• 1 white onion (diced)
• 6 garlic cloves (minced)
• 3 lb boneless pork shoulder (fat untrimmed)
• 1 tbsp sea salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp black pepper
• 2 cinnamon sticks
• 0.5 cup orange juice
• corn tortillas (for serving; amount not specified)
• shredded Mexican cheese (for serving; amount not specified)
• plain Greek yogurt (for serving; amount not specified)
• smashed avocado (for serving; amount not specified)
• fresh cilantro (for serving; amount not specified)

Steps

1. 1

   Arrange the orange rounds in the bottom of a slow cooker. Top them with the diced onion and minced garlic.

2. 2

   Pat the pork shoulder dry with a paper towel. Season all sides with the sea salt, cumin, oregano, and black pepper.

3. 3

   Place the seasoned pork on top of the oranges and onion in the slow cooker.

4. 4

   Add the cinnamon sticks to the slow cooker, then pour the orange juice over the pork.

5. 5

   Cover and cook on LOW for 6–8 hours, until the pork is fall-apart tender. The source also offers HIGH for 3–4 hours as a quicker alternative, noting the pork can dry out.

6. 6

   Remove and discard the cinnamon sticks. Transfer the pork to a baking sheet and shred it with two forks.

7. 7

   Drizzle a ladleful of cooking liquid from the slow cooker over the shredded pork and toss to coat.

8. 8

   Set an oven rack in the middle position and turn the broiler to HIGH.

9. 9

   Broil the pork for 3–4 minutes, until sizzling and crisp at the edges.

10. 10

    Serve the carnitas with corn tortillas, shredded Mexican cheese, plain Greek yogurt, smashed avocado, and fresh cilantro.

Notes

The source does not specify amounts for the serving tortillas and toppings. Use the carnitas in tacos or quesadillas; no quesadilla assembly instructions are provided.

Nutrition per serving

• main
• Mexican
• slow-cooked
• broiled
• pork
• gluten-free
• dinner