Slow Cooker Carnitas

Slow Cooker Carnitas

INGREDIENTS

4-5lb pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Optional Toppings

Corn tortillas

Rice

Black beans

Salsa

Guacamole

Pineapple

Sour cream

Cilantro

Cheese

PREPARATION

1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated. 

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily. 

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer. 

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges. 

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos! 

LABEL (12): Slow Cooker Carnitas. Cook on LOW in crockpot for 8-10 hours, until pork easily shreds. Remove pork, shred, and place on foil lined baking sheet  top with 1c of liquid  and broil 5-10 minutes. Warm corn tortillas for 30 seconds. Optional toppings - cilantro, onion, cheese, pineapple, avocado, lime juice.