FOR THE PORK:
- 2 1/2 lbs. pork shoulder or pork butt
- 1 lime, juiced
- 1 tsp. coarse sea salt
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 2 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. freshly ground black pepper
FOR THE TACOS & TOPPINGS:
- Corn tortillas
- Cilantro
- Onions, diced
- Lime wedges
- Avocados
Cut pork shoulder into large 4-inch chunks, removing any excess fat. Place in the slow cooker.
Add all the other herbs/spices to the slow cooker and mix thoroughly, coating the meat.
Cover and cook on high for 4 hours or on low for 6-8 hours. When tender, shred the meat by pulling it apart with a fork.
Serve pork carnitas on warm corn tortillas and top with onions, cilantro, lime juice and any other toppings you desire.
