Earlier this year, we spent 5 weeks without a kitchen while ours was being renovated. I made an awful lot of food using my slow cooker and a lot of the recipes I tried were awful. But I did enjoy Stephanie O’Dea’s recipe for pork done in the slower cooker, carnitas. Here’s how I modified it.
3 lb boneless pork shoulder roast
juice of 1 orange
juice of 1 lemon
Put the roast in the slow cooker and douse with the juices. Season with salt and season heavily with cumin. Cook on low for 8 hours. Shred the meat with two forks, removing any large chunks of fat.
For the tacos:
soft corn tortillas
finely diced radishes
chopped scallion tops