Chipotle-Orange Carnitas Tacos

Ainekset

1 2½- to 3-pound boneless pork shoulder roast, trimmed of fat and cut into 3-inch chunks*

1/2 cup chopped onion

1/2 cup orange juice

1 tablespoon ground cumin

1 tablespoon finely chopped canned chipotle pepper in adobo sauce

1 teaspoon dried oregano, crushed

¾ teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon orange zest

2 teaspoons red wine vinegar

18 6-inch corn tortillas, warmed cup shredded red cabbage

½ cup matchstick-sliced radishes

½ cup crumbled queso fresco cup chopped fresh cilantro

Orange Crema:

3/4 cup Greek yogurt

1/2 tablespoons orange zest

2-3 tablespoons milk

Ohjeet

In a 3½- or 4-quart slow cooker, combine , pork and onion. In a small bowl, whisk together orange juice, cumin, chipotle pepper, oregano, salt, and black pepper. Pour over pork mixture in cooker.

Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Shred meat using two forks. Stir in orange zest, vinegar, and enough cooking liquid to moisten meat.

Serve meat in tortillas with cabbage, radishes, cheese, and cilantro. If desired, top each taco with 2 teaspoons Orange Crema.

* Note: Prefer chicken to pork? Simply swap out the protein in this recipe and use skinless, boneless chicken thighs (cut into 2-inch pieces) instead.

Orange Crema:

In a small bowl, combine ¾ cup plain fat-free Greek yogurt and ½ teaspoon orange zest. Stir in 2 to 3 tablespoons 2% milk to reach drizzling consistency. Yields about ¾ cup.