Slow-Cooked Carnitas Tacos
Carnitas are traditionally a bit crispy. If you wish, crisp the cooked shredded meat on a sheet pan under the broiler or in a cast-iron skillet.
Makes 4 to 6 servings
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1-1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 teaspoon ground cumin
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Toss pork in bowl of slow cooker with salt, black pepper, dried oregano and cumin to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
With a slotted spoon, transfer pork to cutting board. Discard onion pieces. With fingers or two forks, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute.
Serve carnitas with warm tortillas and tomatillo salsa.