• 3 lb. Smithfield® Fresh Pork Boneless Shoulder Picnic Roast, cut into 6 pieces,
  • Desired toppers (cabbage or lettuce, avocado, cheese, tomatoes, radishes, salsa, cilantro),
  • 2 teaspoons ground black pepper,
  • 2 teaspoons garlic powder,
  • 2 teaspoons onion powder,
  • 1.5 teaspoons salt,
  • 1/2 teaspoon ground Mexican oregano,
  • 1/2 teaspoon dried cilantro leaves,
  • 1/4 teaspoon ground cumin,
  • Hard or soft taco shells,
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Carnitas Tacos

MAIN DISH

Carnitas Tacos

Instructions

1. Combine seasonings in small bowl; mix well. Place pork shoulder in 3- to 4-quart slow cooker. Cover and cook on Low 10 to 12 hours (High: 5 to 6 hours).

2. Remove pork from slow cooker with tongs and place in large container. Use tongs, two forks or fingers to shred pork.

3. Fill taco shells with meat and top as desired. Cover and refrigerate or freeze remaining pulled pork for later usage.

Makes 12 tacos plus extra for another meal