Lunch: Slow-Cooker Carnitas Tacos with Sriracha Mayo

Recipe by Judy Kim Meet your new go-to Taco Tuesday recipe: Just throw it in a crockpot before work, and eat carnitas when you get home.

Ingredients

1 orange, cut in half
1/2 c. whole milk
2 tbsp. extra-virgin olive oil
1 small onion, cut into quarters
5 garlic cloves
kosher salt
1 tsp. oregano
2 lb. pork shoulder, excess fat trimmed and cut into 2" chunks
1/2 c. mayonnaise
1 tbsp. sriracha
2 limes, cut into wedges
8 Small flour tortillas
1/4 c. chopped radishes
1/4 c. Chopped red onion
1/2 c. Chopped cilantro

Instructions

In the bowl of a slow cooker, add orange juice, remaining orange rinds, 1 cup water, milk, oil, onion, garlic, 2 teaspoons salt, oregano, and pork shoulder. Mix gently and cook covered for 8 hours on low.
Meanwhile, in a small bowl, mix together mayonnaise, Sriracha, pinch of salt, and juice from one small lime wedge. Spoon Sriracha mayo into a small ziplock bag and cut off tip of the corner for an easy way to garnish tacos. Set aside.
Transfer pork from the slow cooker to a large bowl using tongs. Reserve excess fat from liquid remaining in the slow cooker and set aside. In a large cast iron skillet over high heat, add 1 tablespoon of reserved pork fat and sear pork until edges are crispy. Pour remaining liquid from slow cooker into the skillet and scrape up crispy pork bits from the bottom of the pan.
Warm tortillas in a dry non stick skillet one at a time. Keep warmed tortillas wrapped in a clean dishtowel or papertowels. Serve carnitas over warm tortillas and top with radishes, onion, cilantro, and Sriracha mayo.