Slow Cooker Carnitas

Slow Cooker Carnitas are incredibly delicious and a breeze to make. This Mexican pulled pork is full of flavor, uses no added fat/lard and can be used in a variety of dishes.

📝 Ingredients

• 1 yellow or sweet onion (roughly chopped)
• 1/2 cup packed brown sugar
• 4 cloves garlic (peeled)
• 2 jalapenos (stem cut off, roughly cut)
• 2 tablespoon apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 5-7 pound pork butt or shoulder
• limes (cut into wedges)

👨‍🍳 Instructions

1. 1Place 1 onion, 1/2 c. brown sugar, 4 cloves garlic, 2 jalapenos, 2 Tbsp. vinegar, 2 Tbsp. chili powder, 1 Tbsp. salt, 2 tsp. cumin, and 1 tsp. oregano in a blender and puree. (Add 2-4 tablespoons water if need to get things moving in the blender.)
2. 2Place the pork in the bottom of a 6 quart slow cooker. Pour the mixture over the pork, tucking it under any folds. Cover and cook on low for 7-8 hours until fork tender.
3. 3Remove pork from slow cooker (do NOT Discard the liquid!) and shred (remove any large pieces of fat).
4. 4Line a large rimmed baking sheet with foil and lightly spray with cooking oil. Spread the shredded meat out on the pan and pour about 1 cup of the cooking juices over the meat. Broil for 5-10 minutes until browned and crispy on the edges.
5. 5Place pork on a platter and squeeze with fresh lime juice. Enjoy in tacos with desired toppings.