Slow-Cooker Chipotle-Orange Pork Tacos

Ingredients for Slow-Cooker Chipotle-Orange Pork Tacos

• 1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied

• 2 tablespoons plus 2 teaspoons kosher salt

• 2 tablespoons dried oregano

• 1 matsked farinsocker

• 1 tablespoon chilli powder, preferably chipotle

• 2 teaspoons ground cinnamon

• 1 teaspoon finely grated orange zest

• 240ml fresh orange juice

• 60ml fresh lime juice

• 6 garlic cloves, lightly crushed

• Corn tortillas, soured cream, coriander, pickled red onions, and hot sauce (for serving)

• A 6-qt. (or larger) slow cooker

Rub pork all over with 2 tablespoons salt. Let sit at room temperature 10 minutes.

Meanwhile, mix oregano, brown sugar, chilli powder, cinnamon, orange zest, and remaining 2 teaspoons 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 120ml juices to a resealable container and chill to use in Chilli-Orange Pork Stir-Fry.

Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 475ml meat to a resealable container and chill for Chilli-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 1450ml ) to slow cooker along with 240ml strained juices. Keep warm until ready to use.

Serve shredded pork with tortillas, soured cream, coriander, 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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