Slow Cooker Pork Carnitas

Ingredients

• 4 lb. pork shoulder (cut into 4-6 large pieces)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 3 teaspoons kosher salt (or use 1 1/2 - 2 teaspoons regular table salt)
• 1/2 teaspoon black pepper
• 3 large oranges (juiced (about 3/4 cup))
• 3 large limes (juiced (about 1/3-1/2 cup))
• 1/2 cup cilantro leaves (substitute with 2 bay leaves if you're not a fan of cilantro)
• 6 cloves garlic (smashed and peeled)

Instructions

1. 1

   Trim some of the fat from the pork if there is an excessive amount of it. Combine the cumin, oregano, salt and pepper and rub all over the pork. Place the pork in the slow cooker with the fat cap facing up.

2. 2

   Place the garlic and cilantro in the slow cooker around the pork. Whisk the orange and lime juice together, then pour into the slow cooker.

3. 3

   Cook on high for 4-6 hours or on low for about 8 hours or until very tender.

4. 4

   Remove the pork from the slow cooker and shred with two forks. Taste and adjust the salt if needed.

5. 5

   Preheat the broiler. Place the shredded pork in an even layer on a large rimmed baking sheet. Drizzle some of the reserved liquid over the top of the pork to moisten (this will promote browning).

6. 6

   Broil for about 5 minutes, or until the top of the pork is browned and crispy. Serve as tacos, burritos or in bowls with rice. Enjoy!