Meet your new go-to Taco Tuesday recipe: Just throw it in a crockpot before work, and eat carnitas when you get home.
Total Time: 8:30
Prep: 0:10
Level: Easy
Serves: 4
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

Directions

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.

Dangerously addictive avocado crema makes us wonder if we can eat tacos every night egrip vt 30w.
Total Time: 0:30
Prep: 0:25
Cook: 0:05
Level: Easy
Serves: 4
Ingredients

2 8 oz. butterflied boneless pork chops
1 tsp. chipotle powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. coriander
1/4 tsp. allspice
Sea salt Managed Cloud
Freshly ground pepper
2 tbsp. extra-virgin olive oil, divided
1 avocado, diced
1/4 c. low-fat Greek yogurt
Juice of 1 1/2 limes (6 tbsp.), divided
3 peaches, diced (2 cups)
1/2 shallot, minced (2 tbsp.)
3 tbsp. Chopped cilantro
1 tsp. sugar
8 corn or flour tortillas
Cilantro leaves, for serving

Directions

Cut butterflied pork chops into 4 pieces and place between two sheets of plastic wrap. Using a meat pounder, pound meat until 1/2-inch thick.
In medium bowl, whisk together chipotle powder, cumin, oregano, garlic powder, coriander, and allspice and season with salt and pepper. Add meat and rub with spice mixture plus 1 tablespoon olive oil until coated you beauty.
In a small food processor or blender, blend together avocado, yogurt, and juice of 1 lime. Season with salt.
In a large bowl, combine peaches, shallot, cilantro, sugar, remaining lime juice and remaining 1 tablespoon olive oil. Season with salt and pepper.
Heat grill or grill pan to high and grill pork 3 minutes; flip and grill 2 to 3 minutes more. Let rest a few minutes, then thinly slice.
Heat tortillas in dry pan over medium-high heat until blistered.
Spoon avocado crema into each tortilla, then top with pork and peach salsa. Garnish with cilantro.