1tablespoonchipotle powder, or 1 chipotle in adobo sauce, minced
2teaspoonsground cumin
2teaspoonsdried oregano
2teaspoonssalt, or more, to taste
1teaspoonground black pepper
1teaspoonground cinnamon
4clovesgarlic, peeled
2medium onions, diced
1cuppumpkin purée
2limes, juiced
For Serving:
tortillas, corn or flour, I use grain-free cassava flour tortillas
1small white onion, diced
½cuproughly chopped fresh cilantro
fresh lime wedges
any other taco toppings you like
Instructions
Place the pork shoulder into your Crock-Pot® brand slow cooker, and add the spices. You can add one by one or pre-mix. Rub the spice blend all over the pork.
Add the garlic, onions, pumpkin puree and lime juice. Cover and cook on low for 8 hours or high for 4-5 hours.
Remove pork shoulder from the Crock-Pot® brand slow cooker and shred the meat before returning the meat back to the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Serve on warm tortillas with fresh cilantro and diced onions, you can also garnish with any other toppings you'd like, salsa, shredded cheese, avocado, pickled jalapeños, radishes, green onion, etc.
Notes
If you'd like crispy carnitas, add the meat (with little of the juices) to a hot cast iron skillet or place into the oven, in a single layer on a baking sheet and broil for 5 minutes.