The easiest weeknight dinner, Crockpot Carnitas Tacos. I love using my crockpot year round, especially in the summer for slow cooking meat for tacos, nachos, quesadillas, and more.
Place pork butt/shoulder on a cutting board or plate. In a small bowl, stir together the spices: garlic powder, chili powder, cumin, oregano, salt, and pepper. Rub the spice mixture on both sides of the pork. Add the pork to the crockpot. Add the chopped onion and finely diced jalapeños to the crockpot. Pour the orange juice and lime juice around the sides of the pork in the crockpot. Cook on low for 8-10 hours or high for 5-6 hours, until the pork shreds easily. Remove the pork from the crockpot. Use two forks to shred the pork, discarding any excess fat. You can serve it immediately, but it’s tastier if you broil it for 5-10 minutes before serving. To broil, add the shredded pork to a greased baking sheet, drizzle just a little bit of the leftover liquid from the crockpot over it. Then broil for 5-10 minutes, until it’s crispy. Serve however you want, such as in tortillas for tacos, salads, nachos, and more!
