Slow Cooker Pork Carnitas

Steps

1. 1

   Stir together the salt, cumin and oregano and rub the mixture all over the pork.

2. 2

   Scatter the onion and garlic in a 6-quart slow cooker and add the pork. Pour the orange and lime juice over the top and tuck the squeezed orange halves in between the pieces.

3. 3

   Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the pork falls apart when pressed with a fork. It will be far past the safe 145°F; shreddable pork sits around 195°F to 205°F.

4. 4

   Lift the pork onto a cutting board and discard the orange halves. Skim the fat from the cooking liquid, saving 2 tablespoons of fat and 1 cup of liquid. Shred the pork with two forks, discarding any large pieces of fat.

5. 5

   Heat 1 tablespoon of the saved fat in a large cast-iron skillet over medium-high heat. Spread half the pork in an even layer and cook without stirring until the bottom is browned and crisp, 4 to 5 minutes. Drizzle with 1/4 cup of the cooking liquid, toss and cook 1 minute more. Repeat with the rest.

6. 6

   Warm the tortillas in a dry skillet for about 30 seconds per side. Fill with the pork and top with red onion, cilantro and salsa.