Slow Cooker Crispy Carnitas – Share with a crowd
Ingredients
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1 medium yellow onion, quartered
- 1 large orange, juiced, rind reserved
- Juice of 1 lime
- 2 cups chicken stock
- 3 pounds boneless pork shoulder cut into 4-inch pieces
Instructions
- In a large slow cooker combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.
- Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat.
- Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.
- Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
- Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month
Recipe Credit The Modern Proper
Share with a crowd!
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