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Zesty Carnitas Tacos

"Lime juice in the crema give these tacos a good zing!"

Ingredients :

• 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)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H30M

• 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.
• 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.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Notes :

• http://allrecipes.com/cook/dougiebc/

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