Pork Carnita Tacos

For Carnitas:
2 to 2 1/2 pound boneless pork shoulder roast
1/2 cup chopped onion
1/3 cup orange juice
1 Tbsp cumin
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper

For Lime Crema:
1 lime, zested and juiced
2 (5.3 oz each) containers plain Greek yogurt
1/2 tsp salt
1/4 to 1/2 tsp chili powder (to taste)

For Tacos:
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo or salsa

Cut pork into 3-4 pieces; transfer to a slow cooker.  Stir in onion, orange juice, cumin, 1 1/2 tsp salt, oregano, and cayenne.  Cover and cook on high for 4-5 hours.  Transfer pork to a large bowl; shred using 2 forks and removing any fat remaining.  Add enough cooking liquid from slow cooker to keep moistened.

Zest and juice one lime into a small bowl.  Stir in yogurt and 1/2 tsp salt.  Stir in chili powder to taste.
Warm corn tortillas as desired per package directions.  Serve pork in tortillas with cabbage, red onion, and pico de gallo/salsa.  Use lime crema as a dipping sauce or spread small amount on each tortilla prior to filling with pork and vegetable.

Serves 8