Slow-Cooker Chipotle-Orange Pork Tacos

Ingredients

• •1 piece pork shoulder roast
• •2⅔ tablespoon kosher salt
• •2 tablespoon dried oregano
• •1 tablespoon brown sugar
• •1 tablespoon chili powder
• •2 teaspoon ground cinnamon
• •1 teaspoon orange zest
• •1 cup fresh orange juice
• •¼ cup fresh lime juice
• •6 cloves garlic
• •1 serving taco toppings
• •1 piece slow cooker

Cooking Instructions

1. 1.

   Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.

   10 min

2. 2.

   Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.

   480 min

3. 3.

   Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.

   15 min

4. 4.

   Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.

   15 min

5. 5.

   Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.

   5 min

6. 6.

   Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.