Slow Cooker Pork Carnitas

Ingredients

• 4 pounds boneless pork shoulder
• 1 tablespoon kosher salt
• freshly ground black pepper
• 3 tablespoons avocado oil (or extra light olive oil)
• 2 teaspoons dried oregano (I use Mexican oregano)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 orange
• 1 lime
• 1 white onion (roughly chopped)
• 1 jalapeno (roughly chopped)
• 6 cloves fresh garlic (smashed and peeled )

Instructions

1. 1

   Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.

2. 2

   In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.

3. 3

   To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.

4. 4

   Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.

5. 5

   Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.

6. 6

   Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.

7. 7

   Once golden, serve in tacos, burritos or on nachos etc.