Slow Cooked Pork Carnitas Tacos

Recommended Hamilton Beach® Product:

Slow Cooker - Premium Cookware

• 5-7 pound Boston butt or pork shoulder, preferably boneless, cut into 2 inch pieces
• 1-2 tablespoons extra virgin olive oil
• 12 oz. package frozen chopped onions
• 2 tablespoons smoked paprika
• 2 tablespoons dried oregano
• 2 teaspoons ground dried coriander
• 2 teaspoons ground cumin
• 1-2 teaspoons crushed red pepper flakes – or to taste
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground pepper
• 15 soft flour tortillas
• salsa, sour cream, shredded cheese, fresh chopped cilantro for garnish

THIS RECIPE IS ONLY FOR USE WITH THE HAMILTON BEACH® PREMIUM COOKWARE SLOW COOKER.

DO NOT USE TRADITIONAL CROCKS ON STOVETOP AS THIS WILL CAUSE CROCK TO CRACK. 

1. Combine paprika, oregano, coriander, cumin, red pepper flakes, salt and pepper in small bowl.
2. Toss pork pieces with spice mixture.
3. Heat 1 tablespoon olive oil in cookware over medium-high heat and brown seasoned pork cubes, in batches, on all sides.  Use additional tablespoon of olive oil between batches if necessary.  Remove browned pork from cookware and set aside.
4. Add onions to cookware and cook over medium heat until softened and aromatic.  Remove from heat.
5. Return browned pork to cookware and stir to combine with onions.  Cover and place cookware in slow cooker base.  Cook on HIGH for 5 hours or LOW for 8-10 hours.
6. Shred pork pieces with fork and serve with flour tortillas and other garnishes.

Visit www.foodsafety.gov for information on safe internal cooking temperatures.