Slow Cooker Pork Carnitas
(courtesy of Mena Spodobalski. Serves 6 to 8)
4 pounds pork shoulder roast
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
¾ cup orange juice (2 oranges)
¼ cup lime juice (2 limes)
4 cloves of garlic, minced
1 onion, quartered
Tortillas (corn are preferable)
Lime, wedges, to taste
Avocado, slices, to taste
Lettuce, to taste
Cheese, shredded, to taste
In small bowl, combine chili powder, cumin, oregano, salt, and pepper. Rub thoroughly on outside of pork shoulder.
In slow cooker, combine orange juice, lime juice, garlic, and onion. Place pork on top. Cook on low for eight hours or on high for four to five hours.
Remove roast from slow cooker and shred. Return pork to slow cooker and heat for additional 30 minutes.
Remove pork from slow cooker and place on baking sheet. Broil in oven for three to four minutes to brown pork edge. Serve with corn tortillas, avocado, lettuce, and cheese.
