Slow-cooker chipotle-orange pork tacos for a tasty feast

Ingredients for Slow-cooker chipotle-orange pork tacos

• 2 700 g skinless, boneless pork shoulder roast, preferably untied

• 30 g kosher salt

• 6 g dried oregano

• 15 g brown sugar

• 15 g chilli powder, preferably chipotle

• 10 g ground cinnamon

• 5 g finely grated orange zest

• 240 ml fresh orange juice

• 60 ml fresh lime juice

• 6 garlic cloves, lightly crushed

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

• a 6-litre (or larger) slow cooker

How to make Slow-cooker chipotle-orange pork tacos

1. Rub the pork all over with 30 g of salt and let it sit at room temperature for 10 minutes.

2. In a small bowl, mix together the oregano, brown sugar, chilli powder, cinnamon, orange zest, and the remaining 10 g of salt.

3. Rub the spice mixture all over the pork, then transfer the pork to the slow cooker insert.

4. Add the orange juice, lime juice, and garlic to the pork, then toss to coat.

5. Cook on high for 8 hours or on low for 10 hours until the pork is very tender and easily falls apart when raked with a fork.

6. Using tongs, transfer the pork to a rimmed baking tray and let it cool slightly.

7. Strain the juices left in the slow cooker through a fine-mesh sieve into a large heatproof measuring jug or bowl.

8. Allow the strained juices to sit for 10 minutes, then spoon off and discard any fat.

9. Transfer 120 ml of the juices to a resealable container and chill for use in Chile-Orange Pork Stir-Fry.

10. Using two forks or tongs, shred the meat into bite-sized pieces, discarding any larger pieces of fat.

11. Transfer 480 g of the shredded meat to a resealable container and chill for the Chile-Orange Pork Stir-Fry, or reserve it for another use.

12. Return the remaining meat (about 1.5 kg) to the slow cooker along with 240 ml of the strained juices.

13. Keep warm until ready to serve.

14. Serve the shredded pork with tortillas, sour cream, coriander, onions, and hot sauce for assembling tacos.

15. Marinate the pork up to 1 day ahead. Cover the slow cooker insert with cling film and chill.

16. The pork can be cooked up to 3 days ahead. Shred it, then chill in an airtight container along with the juices; rewarm gently before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.