north americangluten freedinnerfusionmeal

Slow Cooker Carnitas

Name: Slow Cooker Carnitas
Cook time: 615 min
Total time: 615 min
Yield: 6 servings
Ingredients: 3 ½ - 4 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); Tortillas/taco shells; Rice; Black beans; Salsa; Guacamole; Sour cream; Cilantro; Cheese

By Tasty10 hr 15 min6 servings

Have you ever gone out for Mexican food, eaten carnitas, and thought “gosh, I wish I could make this myself”? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.

Instructions

1
Cut pork into 6 equal pieces. Add it to the slow cooker.
2
Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
3
Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
4
Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
5
Pour about 1 cup (235 ml) 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.
6
Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
7
Enjoy!