Carnitas

Ingredients

• 2-3 lbs pork shoulder/butt/stew (2″ cubes)
• 1 onion (chunks)
• 1 orange
• 3 garlic cloves
• 1 bay leaf
• 1½ tsp salt
• 1 tsp oregano
• ½ tsp pepper
• ½ tsp cumin
• ½ tsp chile pepper
• ¼ tsp cinnamon

Directions

1. Use smallest crockpot possible, pack tightly.
2. Season pork with spices, add crockpot with onion.
3. Squeeze juice from orange over meat.
4. Slow cook for 8-10 hours on low.
5. Remove liquid and save, see notes.
6. Shred pork using two forks.

When ready to serve or reheat, put in pan, I line with tin foil to make it easier to cleanup, and broil on high for 3-5 minutes to heat and get crispy.

Notes

• I use chunks of onions so I can remove prior to shredding the meat, primarily so the kids don’t complain if they see onion. 😆

• If the pork seems a little dry, you can add the fat from the liquid back in. If you let the liquid sit, the fat and water will separate, fat will be at the top.