Slow Cooker Pork Carnitas:

Slow Cooker Pork Carnitas, Cooked low and slow for the most incredible fall-apart tender pig bliss, the simplest carnitas you will ever make can be made directly in the crockpot.

Even better, prepare everything the previous evening and then put it all in the slow cooker just before you leave for work. The most succulent, delicate pulled pork has ever been waiting for you when you arrive home. Nevertheless, I strongly advise broiling the dish to finish it off and allow the sugar to caramelize.

 I should also point out that this recipe yields enough to feed an army, so plan on eating tacos, quesadillas, and burritos for the entire week!

INGREDIENTS:

• 1 teaspoon of chili powder
• 2 teaspoons ground cumin
• 2 teaspoons of dried oregano.
• 2 teaspoons salt, or more, to taste
• 1 teaspoon black pepper, ground
• 4 pound pork shoulder, trimmed of excess fat
• 4 cloves of garlic, peeled
• Two onions, quartered
• 2 oranges, juiced
• 2 limes, squeezed

Black rice (black sticky rice)

Peanut Butter Chocolate Chip Cookies

DIRECTIONS:

1. Chili powder, cumin, oregano, salt, and pepper should all be combined in a small basin. Rub the spice mixture all over the surface of the pork shoulder to season it.
2. In a slow cooker, combine the pork shoulder with the garlic, onions, orange and lime juices. Cook with the lid on for 8 hours on low or 4-5 hours on high.
3. Pork shoulder should be taken out of the slow cooker, shredded, and then placed back in the pot with the juices. Salt and pepper the meat to taste, if necessary. Cover and keep warm for another 30 minutes.
4. Set the oven to the broil setting. Broil the carnitas for 3-4 minutes, or until crispy and coated.
5. Serve instantly.

Yield:

8 SERVINGS

Prep time:

10 MINUTES

Cook time:

EIGHT HOURS AND 30 MINUTES

Total time:

EIGHT HOURS AND FORTY MINUTES

 Source:damndelicious