Ingredients

Carnitas 

• 1 tablespoon ground cumin 
• 1 tablespoon paprika 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 1 (4 to 5 pound) pork shoulder or butt roast 
• 1 (10-ounce) can whole green chilies 
• 1 white onion, halved 
• 2 cloves garlic, smashed 
• 2 oranges, juiced 
• 2 limes, juiced 
• 2 bay leaves 

 Chipotle Crema 

• 2 cups sour cream
• 2 whole chipotle peppers in adobo with sauce 

 For Serving 

• Corn tortillas, warmed 
• Chopped cilantro 
• Chopped white onion 
• Lime wedges 

How to

1. To make carnitas, in small bowl stir together cumin, paprika, salt and pepper.  Pat pork shoulder dry with paper towels.  Rub spice mixture all over pork; place in slow cooker.   Add green chilies, onion, garlic, orange juice, lime juice and bay leaves.  Cook on low heat setting 10 hours or until pork pulls apart easily.  
2. Meanwhile, to make chipotle cream, place sour cream and chipotle peppers in blender.  Pulse until mixture is blended.  Place in airtight container; refrigerate until ready to serve. 
3. When pork is done, heat broiler.  Line 15x10x1-inch baking pan with 2 layers of aluminum foil; set aside.  Using two forks, pull pork until shredded, discarding fatty parts.  Place pork on prepared pan.  Pour 1 to 2 cups cooking liquid over pulled pork; toss to coat.  Broil for 10 to 15 minutes, stirring occasionally. 
4. To serve, place pork on warm tortillas; top with cilantro, onion, a squeeze of lime juice and drizzle of chipotle crema. 

Recipe and image provided by Half & Half magazine.