Yield: 8-10 tacos | Prep time: 10 minutes
For the Carnitas:
2 ½ pound boneless pork butt, cut into 4” large chunks
1 tablespoon Fresh Gourmet® Lime Juice
3 teaspoons kosher sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon ground black pepper
For the Toppings:
Fresh Gourmet® Savory Southwest Crunch
Place the pork, lime juice, salt, cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper into a large slow cooker and mix thoroughly to coat the meat.
Cover and cook on high for 4 hours, or on low for 6-8 hours. When tender, shred the meat with a fork and serve with tortillas, salsa, avocado, sour cream, cilantro and Fresh Gourmet® Savory Southwest Crunch. Enjoy!