Carnitas (Mexican Slow Cooker Pulled Pork) Recipe

Ingredients: – 3-4 lbs pork shoulder or pork butt, cut into chunks – 1 onion, roughly chopped – 4 cloves garlic, minced – 1 teaspoon cumin – 1 teaspoon chili powder – 1 teaspoon paprika – Salt and pepper to taste – 1 orange, juiced – 1 lime, juiced – 1/2 cup chicken broth – 2 bay leaves

Preparation: – Trim excess fat from the pork shoulder and cut it into large chunks. – Roughly chop the onion and mince the garlic.

Seasoning: – In a small bowl, mix together cumin, chili powder, paprika, salt, and pepper. – Rub the seasoning mixture all over the pork pieces, ensuring they are evenly coated.

Slow Cooking: – Place the seasoned pork in the slow cooker. – Add chopped onion, minced garlic, bay leaves, orange juice, lime juice, and chicken broth.

Shredding: – Once the pork is cooked, remove it from the slow cooker and place it on a cutting board. – Using two forks, shred the pork into smaller pieces.

Optional Crisping: – For crispy carnitas, preheat your oven to 400°F (200°C). – Spread the shredded pork onto a baking sheet lined with parchment paper. – Bake for 10-15 minutes or until the edges are crispy.

Serving: – Serve the carnitas warm with your favorite toppings such as chopped cilantro, diced onions, salsa, guacamole, and lime wedges. – Enjoy as tacos, burritos, nachos, or simply on its own with rice and beans.