Slow-Cooker Carnitas Tacos

By Gina Gibson

INGREDIENTS

• 3 lb Truebridg Pork Tenderloins (two total)
• 1 tbsp paprika
• 1 tbsp cumin
• ½ tbsp oregano
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 onion diced
• 3 garlic cloves mined
• 2 tbsp olive oil
• juice from 3 large orange + the peels
• juice from 2 limes + the peels
• 1/2 cup chicken stock
• tortillas
• pico for topping
• Cilantro for topping
• cotija cheese for topping

INSTRUCTIONS

1. Mix all the seasoning together. Rub the pork with the seasoning.
2. In the crockpot, add the onion, garlic, juice from oranges and limes, plus the peels, and stock. Cook low 4 hours, or high for about 2. Check an hour 30 for doneness. Shred.
3. When ready to make tacos, add a little juice from the pot to a skillet and fry some shredded meat. This will get pieces nice and crispy.