Chipotle-Orange Carnitas Tacos | Boys Who Can Cook | Umami

Ingredients

• 1 2½- to 3-pound boneless pork shoulder roast, trimmed of fat and cut into 3-inch chunks*
• 1/2 cup chopped onion
• 1/2 cup orange juice
• 1 tablespoon ground cumin
• 1 tablespoon finely chopped canned chipotle pepper in adobo sauce
• 1 teaspoon dried oregano, crushed
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon orange zest
• 2 teaspoons red wine vinegar
• 18 6-inch corn tortillas, warmed cup shredded red cabbage
• ½ cup matchstick-sliced radishes
• ½ cup crumbled queso fresco cup chopped fresh cilantro
• Orange Crema:
• 3/4 cup Greek yogurt
• 1/2 tablespoons orange zest
• 2-3 tablespoons milk