Slow Cooker Pork Carnitas

Ingredients

• 4 lb (1.8 kg) boneless pork shoulder, cut into large chunks
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 onion, quartered
• 6 garlic cloves, smashed
• Juice of 2 oranges
• Juice of 2 limes
• 2 bay leaves
• Corn tortillas, onion, cilantro and lime for serving

Instructions

1. Rub the pork with salt, cumin, oregano, chili powder and pepper.
2. Place onion and garlic in the slow cooker, add the pork, then pour the orange and lime juice over it. Add bay leaves.
3. Cook on low 8 to 10 hours or high 5 to 6 hours, until the pork shreds easily.
4. Shred the pork and spread on a sheet pan. Drizzle with a little of the cooking juices.
5. Broil 3 to 5 minutes until the edges are crispy. Serve in tortillas with onion, cilantro and lime.

Tips for the best results

Broil in a single layer and flip once for extra-crispy carnitas. Save the juices to moisten leftovers when reheating.

Estimated values per serving of meat, without tortillas.