Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.
|1||pork butt (also called pork shoulder, 6-8 lbs, excess fat trimmed and discarded)|
|2 T||coarse salt|
|1 T||black pepper|
|1 T||oregano (dried)|
|2 t||cinnamon (ground)|
|1 t||cayenne pepper|
|8 clv||garlic (peeled and smashed)|
|4||chipotle peppers (dried or from a can)|
|1 c||tomato juice|
|1 c||orange juice|
Place the pork in the slow cooker. Add the salt, pepper, cumin, oregano, cinnamon, cayenne, garlic, and chipotle peppers. Pour in the tomato juice and orange juice, and set to LOW. Cook for 8 hours. The meat is done when tender and falling off the bone. Carefully transfer the pork without the juices to a large bowl. When cool enough to handle, remove the bone and shred the meat.
Serve on its own, or with taco fixings (see note). Enjoy!
For tacos, serve with warm corn tortillas, chopped cilantro, minced onion, salsa, guacamole, sour cream, and refried beans.