Amazing Slow Cooker Carnitas

I absolutely love these carnitas. They are so incredibly flavorful! Despite the long ingredient list, it really isn't difficult to make. Most of these items are home staples anyway. I happen to like the extra orange zest in these, but you can leave it out or swap it for lime. At any rate, this is what you'll need for about 8-10 servings:

Photo bypintrest

Ingredients:

• 4-5 lb pork shoulder or butt, boneless and trimmed of excess fat
• 1 yellow onion, chopped
• 1 teaspoon liquid smoke (Hickory or applewood flavors are best)
• 2 bay leaves
• 1 jalapeno, deseeded and chopped
• 4 cloves garlic, minced
• 3/4 cup juice from orange (2 oranges)
• Zest of 1 orange, optional

Rub

• 1 Tbl olive oil
• 2 Tbl tomato paste
• 1/4 cup brown sugar
• 1 Tbl ground cumin
• 1 tsp EACH smoked paprika, onion powder, Mexican oregano
• 1/2 tsp EACH black pepper, garlic powder, chili powder
• 2 tsp salt

Serve with (optional):

• Cilantro
• Lime wedges
• Avocados
• Avocado crema
• Sour cream

In a small bowl, mix together all of the rub ingredients until well combined.

Next, pat the trimmed pork shoulder/butt dry with paper towels, then rub the spice mixture thoroughly over the entire surface.

Place the seasoned pork into a slow cooker with the fat cap side facing up. Add the chopped onion, jalapeño, and minced garlic on top of the pork. Squeeze the juice from the oranges over the pork, and add some orange zest if you'd like extra flavor.

Cover and cook the pork on low for 8-10 hours or on high for 5-6 hours, until the meat is tender enough to shred easily.

Once done, remove the pork from the slow cooker and allow it to cool slightly. Skim the fat from the remaining juices in the slow cooker and discard it. Shred the pork and return it to the slow cooker to soak up the juices for another 15-20 minutes on low heat before serving.

To Crisp:

Heat 1 tablespoon of oil in a large non-stick or well-seasoned skillet over high heat. Once the oil is hot, spread a portion of the shredded pork in the pan and drizzle a little of the reserved cooking juices over it.

Let the pork cook undisturbed until the juices evaporate and the bottom side becomes golden brown and crispy. Flip the pork briefly to sear the other side, but avoid overcooking—you want a nice balance of tender and crispy bits.

Remove the pork from the skillet and repeat the process in batches (usually about 4 batches depending on your pan size), making sure not to overcrowd the pan.

Just before serving, drizzle some more cooking juices over the pork for added moisture and flavor. Serve hot, tucked into tacos with your favorite toppings. Enjoy!

Oven/Broiler Method:

Sometimes, cutting corners is a lifesaver! Spread a layer of shredded pork evenly across a baking sheet and place it under the broiler with the oven door cracked open slightly. Keep a close eye on the pork, and once the edges begin to brown, give it a quick toss with tongs and spread it out again. Continue broiling, rotating the pieces until they reach your desired crispiness.

To prevent the pork from drying out, drizzle with extra pan juices as needed. Once done, remove from the oven and serve in warm tortillas or over a bed of lettuce. Top with fresh cilantro and serve with lime wedges on the side. Enjoy!