For the slow cooker:
Pork shoulder, butt, 3 pounds
Zest of one orange
5 garlic cloves, minced
1 large onion, chopped
1 cinnamon stick
3 Tbsp. Head Country Championship Seasoning, High Plains Heat
1/4 tsp. ground cloves
24 taco-sized corn tortillas
1 bottle Head Country BBQ Sauce, Apple Habanero
These rich, flavorful carnitas braise in a slow cooker while you're at work. Simply crisp under the broiler, throw out a stack of steaming tortillas and taco toppings, and dinner is ready in minutes.
Cut meat into 1-inch cubes. Add pork to a large slow cooker. Add orange zest, garlic, onion, cinnamon, cloves, and Head Country Championship seasoning. Add 1-1/2 cups of water.
Cook the meat mixture on low for 8 hours.
Carefully scoop meat cubes out of the slow cooker and onto a foil-lined baking sheet or baking pan. Make sure the cubes are in a single layer; if not, do the next step in batches.
Broil the meat cubes under the broiler of an oven for 3-5 minutes, or beginning to caramelize and char. Carefully turn the meat cubes and broil for another 3-5 minutes.
Top warmed tortillas with carnitas (a bed of greens is delicious, too, if you need to substitute in place of tortillas). Top each taco with cilantro, onion, and a generous drizzle of Apple Habanero sauce. Serve.