Pork Carnitas Tacos with Cherry Salsa
Serves about 8
Ingredients:
½ tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cumin
1 teaspoon dried oregano
4 lb boneless pork shoulder, cut in half
1 cup freshly squeezed orange juice (about 2 large oranges)
½ cup freshly squeezed lime juice (about 2–3 large limes)
7 cloves garlic (whole, leave intact)
½ cup beef broth
1 tablespoon olive oil
Serve with: Bald Eagle Foods Cherry Salsa, plus your favorite taco toppings
Multi-Cooker (Pressure Cooker) Method:
- Cut the pork shoulder into 2 pieces for even cooking. In a small bowl, combine the salt, pepper, cumin, and oregano. Rub the spice mixture all over the pork shoulder pieces.
- Place the pork shoulder in the multi-cooker. Pour the orange juice, lime juice, and beef broth over the meat. Place the garlic cloves around the meat.
- Cook on high pressure for 90 minutes, or until the pork can easily be shredded by two forks.
- Remove the meat (reserve the cooking liquid) and place on a large, rimmed, oven-safe baking sheet. Shred with two forks and scatter evenly across the pan.
- Discard excess fat from the reserved liquid. Drizzle 1 cup of the liquid over the shredded meat (remove garlic cloves) and drizzle with 2 tablespoons olive oil. Broil on high for 3–5 minutes, watching carefully, until some pieces are browned and crisped.
- Enjoy in tacos with Bald Eagle Foods Cherry Salsa, in enchiladas, or with a side of rice and beans!
Slow Cooker Method:
- Combine salt, pepper, cumin, and oregano; rub over the pork shoulder.
- Place in the slow cooker with orange juice, lime juice, beef broth, and garlic cloves.
- Cook on low for 8–10 hours, until easily shredded. Then follow steps 4–6 above.
