Slow Cooker Carnitas

Just messing around the other day and found I had bought a pork shoulder/butt that I needed to use quickly.  My Instant Pot isn't working right now and I found this recipe that cooks for 8 hours, it's Saturday night so I figured I'd just cook it overnight and have it for Sunday dinner.  Dan was eating it and said "This is really good".  That's all it takes to get put on the blog. Found this on Pinterest but it was called Crispy Slow Cooker Carnitas...I just didn't make it crispy, just because I'm lazy. I put mine on a base of rice and/or lettuce with avocado and cheese.

3 lbs. Pork Shoulder/Butt

1 bay leaf

4 cloves garlic

1 jalapeno

1 onion

1 tsp. Oregano

1 c. Chicken broth

1/4 c. Lime Juice

1 Tblsp. Chili powder

1 salt and pepper

2 Tblsp. Olive oil

1 tsp. Cumin

1/2 c. Orange juice

1 can green chilies

 Base:

rice

black beans

corn

cilantro

salt

 

 

Take meat off the bone in chunks and heat the olive oil in a large frying pan.  Sear each salted piece of pork on each side and set aside (I also did the bone).

Add the garlic, chopped onion, and jalapeno (if using) to the slow cooker, surrounding the pork.

Pour the chicken broth, oj, and lime juice over the pork.  Add the chili powder, cumin, oregano, and bay leaf.  Stir to combine.

Cover and cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shreds with a fork.

Remove meat from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet and drizzle with some of the cooking juices.  Broil in the oven for 5-10 minutes until the edges are crispy.

Serve with a drizzle of cooking juices and tortillas with your favorite toppings.