Homemade Pork Carnitas couldn't be easier with only 5 minutes of prep in a slow cooker. It's fall apart tender, flavorful, and perfect on tacos, burritos, salads and quesadillas. Add a pitcher of Margaritas for the win!

4-5 lb pork shoulder

2 Tablespoons chili powder
4 teaspoons ground cumin

3 teaspoons dried oregano, 2-3 teaspoons salt, or more, to taste

1 ½ teaspoons freshly ground black pepper, 4 cloves garlic, minced
2 onions, roughly chopped,
juice from 2 large oranges, and juice from 2 limes

Trim and discard excess fat from the pork.
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides.

Add the seasoned pork to the bottom of the slow cooker. Add garlic, chopped onions, orange juice, and lime juice. 

Cover and cook on LOW for 7-8 hours or high for 4-5 hours.

Remove pork from the slow cooker, shred the meat. Taste and add more seasonings and salt and pepper, if needed. At this point you can eat the pork as is, or for a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. 

For tacos, serve warm inside warm corn tortillas topped with Cilantro Lime Crema, red onions, juice from a wedge of lime, cotija cheese and extra cilantro.

Cilantro Lime Crema

1 cup whole milk Greek yogurt or sour cream

2 tablespoons mayonnaise

1 tablespoon fresh lime juice

1 small garlic clove

½ teaspoon sea salt

¼ teaspoon onion powder

½ cup fresh cilantro

In a food processor, place the yogurt, mayo, lime juice, garlic, salt, and onion powder. Process until creamy.

Add the cilantro and pulse until the sauce is smooth but green flecks are still visible. Season to taste.

Yield: about 1¼ cups. Great sides include Mexican street corn and Mexican rice.