Crockpot Carnitas

Place pork butt/shoulder in slow cooker.

In a small bowl, stir together the dried oregano, cumin, chili powder, salt and pepper. Rub the spice mixture on all sides of the pork. Arrange the pork so that it is fat side up in the slow cooker.

Pour the orange juice and lime juice around the sides of the pork in the slow cooker, so as not to rinse off the spice rub on top of the pork. Add the onion and garlic to the slow cooker.

Cover and cook on low for 8-10 hours or high for 5-6 hours, until pork shreds easily.

Remove the pork from the liquid in the slow cooker. Use two forks to shred the pork, discarding excess fat.

You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp the pork, spread it out in a single layer on a rimmed baking sheet (if desired, you can line the baking sheet with foil for easy clean up). Add a little of the juices from the slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.

Serve in tortillas with toppings as desired, or in a burrito bowl, on a salad, etc.

NOTES

You can use a 3 to 5 pound pork butt/pork shoulder in this recipe.

You will need a 5 quart or larger slow cooker for this recipe.

The pork should be fully thawed before cooking.

Leftover carnitas can be stored in an airtight container in the freezer for up to 3 months. Add some of the juices to the carnitas before freezing. It is best to freeze the shredded pork before crisping it under the broiler. This way, you can reheat and crisp the pork in the oven at the same time. Thaw overnight in the refrigerator before reheating.

serving: 1/8 cooked carnitas, calories: 309kcal, carbohydrates: 5g, protein: 52g, fat: 8g, saturated fat: 2g, trans fat: 1g, cholesterol: 136mg, sodium: 710mg, potassium: 948mg, fiber: 1g, sugar: 2g, vitamin a: 128iu, vitamin c: 12mg, calcium: 41mg, iron: 3mg