Tonight we are having some of our favorite tacos, or at least they are my favorite. We actually found this recipe on Pinterest about 2 years ago when we were living in a small apartment. We had always loved food but the prep space was minimal and having something cooked in a slow-cooker made our lives ten times easier! Before the days of slow cooking meats on a smoker, we had this recipe to keep us going.
The recipe below can be made with chicken as well but we highly recommend pork shoulder. It has the flavor and texture to really stand up to the bold seasonings and the long cook. Also the toppings below are recommendations but feel free to get creative!
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 8 pounds of pork shoulder, bone in
- 2 yellow onion, diced
- 12 cloves garlic, smashed
- 2 teaspoon dried oregano
- 3 teaspoon kosher salt, divided
- 8 chipotle peppers in adobo, chopped
- 1 cup Orange Juice
- Juice of 2 lime
- 1/2 cup fresh cilantro, chopped
- Corn or flour tortillas
- Toppings of your choice: shredded cabbage, crema, jalapeno, hot sauce, or avocado, for serving
1. In the large bowl, combine the onion, garlic, oregano, 2 tsp salt, chipotle peppers, and orange juice. Set aside.
2. Take the pork butt and salt generously all sides, about 1-2 tsp. Set aside.
3. In a slow cooker, pour in half of the mixture and coat the bottom. Place the salted pork butt into the slow cooker, fat side up, and add the remaining mixture on top. Spread the mixture around the top and try to get some of the mixture onto the sides of the pork butt.
4. Cover and cook on LOW for 8-10 hours. Use an instant-read thermometer to check in a few places. When done, the pork will read about 190 degrees internal, and you will feel little to no resistance on the probe. Once the pork is done cooking, shred with two forks, take out the bone, and stir in the lime juice and cilantro.
4. Stuff the pork into the warmed tortillas and top with crema, cilantro, cheese, and jalapenos.