SLOW COOKER PORK CARNITAS

🧂 Ingredients

• 4 4 pounds pork shoulder

  also known as ‘pork butt’
• 1 lime

  juice and zest
• ½ orange

  juice and zest
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 1 cup broth (chicken, beef, or vegetable)

  *for pressure cooking method only

Instructions

• 1 Cut the pork shoulder into big chunks, about 4-inches and place in the crock
  pot.
• 2 Add the zest and juice of the lime and half an orange andstir to coat the meat
  in the liquid.
• 3 In a small bowl mix the cumin, oregano, salt, chili powder, garlic powder, onion
  powder, and black pepper. Sprinkle the seasoning evenly over the meat, stirring
  until the meat is well coated. 
• 4 Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
• 5  Just wait until youcan smell this slice of heaven!
• 6 When it’s cooked, using a slotted spoon, remove the pork to a rimmed baking
  sheet (covered in foil or with cooking spray).
• 7 Pour the liquid from the crock pot into a small saucepan and boil to reduce
  until thickened.
• 8 Pour this lovely liquid over the pork and shred with two forks, coating the meat
  with the sauce.
• 9 Turn on the broiler and place the pan o’goodness under the broiler until some of
  the edges are brown and crispy, about 5 minutes. But keep your eye on it because
  burning a pan filled with this amazing stuff would be a crime!
• 10 Follow the preparation instructions above. .
• 11 Place the meat in your cooker and add one cup of broth.
• 12 Lock the lid and set the steam release vent to the sealed position.
• 13 Press the "manual" button and set the timer on high pressure for 40 minutes.
• 14 When the time is up let the pressure release naturally for 15 minutes.
• 15 Then manually release remaining pressure by moving the steam release vent to the
  "venting" position.
• 16 Follow the instructions for broiling the meat above.

Nutrition Info