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Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker.
Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.
Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!)
Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to Drain onions and place in jar or bowl.
Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
Taste for sweetness and add more sugar as needed.
Pour vinegar mixture over onions.
Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.