This recipe for slow cooker pork canritas is so easy, flavorful and delicious. Instead of the traditional method of cooking the pork in lard to render little crispy bits you simply cook the pork low and slow for about 6-8 hours and as a final step you broil the shredded pork resulting in perfect little crispy carnitas. The biggest trick is to make sure you watch the oven like a hawk when you are broiling the meat, it can dry out fast if you are not watching closely.
SLOW COOKER PORK CARNITAS Adapted from here serves 6-8
1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons salt, or more, to taste 1 teaspoon ground black pepper 4 pound pork shoulder, excess fat trimmed 4 cloves garlic, peeled2 onions, quartered 2 oranges, juiced 2 limes, juiced cilantro, garnish (optional) In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork with
spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork into a slow cooker.
Cover and cook on low heat for 8 hours or high for 4-5 hours.
Once the pork is cooked,
preheat your broiler to high heat and prepare a baking sheet with aluminum foil. Use a fork to shred the meat into bite-sized pieces,
and return the shredded meat into the slow cooker for a few minutes. Use a slotted spoon to transfer the meat to the prepared baking sheet, spreading it out evenly in a single layer.
Reserve the remaining broth from the slow cooker.Place the sheet under the broiler for about 3-4 minutes, or until the edges of the pork begin crisping up. You don't want to broil much longer than that because the meat will dry out. Remove the sheet, and use a spatula or tongs to toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Garnish with cilantro.
Serve immediately in tacos, burritos, salads, omelets, you get the idea.