Slow-Cooker Chipotle-Orange Pork Tacos

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Slow-Cooker Chipotle-Orange Pork Tacos
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  • 📰 epicurious
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This recipe is very 'nextover' ready. It makes extra servings you can turn into a brand-new dinner later in the week.

2 Tbsp. dried oregano1 cup fresh orange juice, and hot sauce Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.

Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.

Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use inUsing 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat.

, or reserve for another use. Return remaining meat to slow cooker along with 1 cup strained juices. Keep warm until ready to use. Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

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