Slow Cooker Carnitas

• servings: 12 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon smoked paprika

2 teaspoons salt

½ teaspoon ground black pepper

3-5 pounds pork shoulder (also known as pork butt, boneless and skinless, washed and patted dry)

5 cloves garlic (minced)

4-ounce can diced green chiles (or fresh diced jalapeños)

1 yellow onion (chopped)

2 oranges (juiced)

2 limes (juiced)

Directions

Combine the spices to make a dry rub for the pork shoulder.

Wash and completely dry the pork. Use your spice rub and completely cover your piece of meat.

Place the pork shoulder in the slow cooker, and place the garlic, green chiles, and onions over the pork. Add in the orange and lime juice (yes, that is the only liquid that you need for the slow cooker version!).

Cover and cook on high for 7 hours on or low for 10 hours.

Remove the pork from the slow cooker, and place on a cutting board. Then using 2 forks, shred the meat (it will fall apart easily!).

Return the pulled pork to the slow cooker, and let it soak up all the juices and flavor.

To crisp:

To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.

Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.

To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.

Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.

Nutrition

• Calories: 157 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 62 mg
• Sodium: 496 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 19 g