Zesty Carnitas Tacos

Trim any excess fat from the pork shoulder.

Cut the pork into 2-3 inch pieces and transfer them to a 4-quart slow cooker.

Stir in the chopped onion, orange juice, cumin, 1 1/2 teaspoons of salt, dried oregano, and cayenne pepper.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Once done, transfer the pork to a large bowl and shred it using two forks.

Add enough cooking liquid from the slow cooker to moisten the pork.

In a small bowl, combine 2 tablespoons of lime juice with the Greek yogurt and 1/2 teaspoon of kosher salt.

You can also dust it with chili powder for added flavor.

For Assembling the Tacos:

Serve the shredded pork in the soft yellow corn tortillas along with the shredded cabbage, sliced red onion, and pico de gallo if desired.

Garnish with the lime crema and lime zest.

Enjoy your delicious Zesty Carnitas Tacos with a zesty lime crema!