Chipotle and Orange Pork Tacos

Begin by sprinkling the Sazon all over the pork shoulder chunks. To a large skillet, add the oil and bring to a medium to high heat. Add the pork, in batches, and brown each side. During this time, bring out the slow cooker. You can do this with your Dutch oven, or another large pot if you want to keep it on the stove all day. However, I love my slow cooker, and can be assured that when I place pieces of pork in there and come back hours later, I am guaranteed fall-apart, fork-tender pork.

Zest the oranges and place in the bottom of the slow cooker, along with the juice from both oranges. When the pork is browned, add them to the slow cooker. Top with the pieces of smashed garlic, the chopped chipotle peppers, and the adobo sauce. Place on low, cover, and forget about it for at least 6 hours. I let mine go at least 10-12 hours, which is perfect if you prep the night before, and let it cook while you go to work.

Get some tongs or two forks, and begin shredding apart the pork, while in the slow cooker. You will see just how tender this is, and it really builds excitement when the pork just falls apart.

Now here is the deal, you can place these on your warm tortillas at this stage, or if you are like me, take a small batch of the shredded pork, and add it to a skillet that has been warmed on medium heat, and build a little bit of crisp on the strands of pork. I like doing this as it adds just the right texture to the pork.

When you are ready to serve, add as much pork as you want to two corn tortillas—yes, two of them. That is how corn tortilla-style tacos should be made, in my opinion. Add a bit of cilantro to the top, a bit of avocado, and some chopped onion. Fold and enjoy. The orange citrus note, and a bit of spice really made this taco fantastic and was well-liked. So much so that tacos, nachos, and burritos were made out of this delicious slow cooked pork for the next several days. Enjoy.