Slow-Cooker Carnitas Street Tacos – Recipe!

Slow-Cooker Carnitas Street Tacos are those smaller meaty filled tortillas that you usually can buy off a taco truck, but tonight we are making them right at home.  Much of the focus is usually on the filling, however the tortilla does need to be pliable with delicious corn taste.  Carnitas fulfill so many cravings because they are savory and tender when cooked just right.

A good hunk of pork shoulder will take at least 6 hours to melt down into one shreddable roast in a slow cooker, while intensifying its flavor.  A dry rub, ingredients from your pantry, is all that’s required to create delicious carnitas with Mexican taste.

Searing the pork first is absolutely necessary, not only to add caramelization, but add another layer of texture and taste.  My quick pickled red onions are also necessary and take just seconds to prepare – they add a contrasting acidic pop in every bite of taco.  These street tacos are great to serve at mealtime any night or for larger gatherings with family and friends.  The leftovers can be transformed into other terrific meals like huevos rancheros, pork posole and enchiladas.

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Ingredients

3 1/3 pound pork shoulder

1 tablespoon salt, divided

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 cup red wine vinegar

2 tablespoons granulated sugar

1 red onion, sliced

2 dozen mini corn tortillas, or more

oil

1/2 shredded cabbage, optional

lime wedges, optional

(Serves 8)

To Prepare:

1. Place 2 teaspoons salt, cumin, paprika, onion powder and cayenne in a bowl, stir.  Rub on all sides of pork and let rest 20 minutes.
2. In a slow-cooker insert or large pan, add 2 teaspoons oil and place over medium-high heat.  After 2 minutes, add pork and sear on all sides, about 10 minutes.
3. Place pork back into cooker and cook on high for 6 hours.
4. While pork is cooking, Add 1 cup water, vinegar and sugar into a small saucepan.  Place over high heat until boiling, stir.  Place onion in a bowl and pour hot vinegar mixture over top.  Let onions marinate until ready to serve.
5. Remove pork and place in bowl, shred with fork.  Place insert with pork juices on stove top over medium-high heat.  Reduce juices in half, about 4 minutes.  Place insert back into cooker to keep warm and add shredded pork into juices, toss to combine.  Toast tortillas over stove top or warm in oven and assemble tacos.  Enjoy!