Zesty Carnitas Tacos

• Carnitas:
• 1 (2 pound) boneless pork shoulder roast
• 1/2 cup chopped onion
• 1/3 cup orange juice
• 1 tablespoon cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon cayenne pepper
• Lime Crema:
• 1 lime, zested and juiced
• 2 (5.3 ounce) containers plain fat-free Greek yogurt
• 1/2 teaspoon kosher salt
• 1 pinch chili powder (optional)
• Tacos:
• 16 (6 inch) soft yellow corn tortillas
• 4 leaves green cabbage, shredded
• 1 cup very thinly sliced red onion
• 1 cup pico de gallo (optional)

1. Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
3. Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
4. Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

pork shoulder roast, onion, orange juice, cumin, kosher salt, oregano, cayenne pepper, lime, containers plain, kosher salt, chili powder, corn tortillas, green cabbage, very, pico de gallo

Taken from www.allrecipes.com/recipe/261299/zesty-carnitas-tacos/ (may not work)