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Slow Cooker Pork Carnitas

bakedbree
5 from 4 votes
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Ingredients
  

Carnitas

  • 2 pounds boneless pork loin trimmed of fat
  • 2 teaspoons salt
  • 1 teaspoons black pepper
  • 1 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 teaspoons orange zest
  • 1 orange halved
  • 4 sprigs fresh thyme
  • 1 onion coarsely chopped
  • 4 garlic cloves chopped

Heirloom Tomato Salsa

  • 2 heirloom tomatoes diced
  • 1/3 cup red onion finely diced
  • 1/4 cup cilantro chopped
  • juice of one lime
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cabbage
  • 1/4 cup radish thinly sliced
  • Old El Paso flour tortillas 10-count for soft tacos and fajitas

Instructions
 

  • Wash and dry pork loin. Rub both sides with salt and pepper. Rub pork with olive oil. Sprinkle both sides with oregano, cumin, and orange zest. Place the pork in a slow cooker and top with onion and garlic. Squeeze orange halves over pork. Cook on LOW for 8 to 10 hours or on HIGH for 4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
  • In a medium bowl, combine tomatoes, onion, cilantro, lime juice, salt and pepper.
  • Heat tortillas according to package directions. Add pork, salsa, shredded cabbage, and sliced radish.
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