Slow Cooker Carnitas

(with gluten free and dairy free suggestions)

Yield: 18 to 20 servings

Prep Time: 10 minutes

Cook Time: 8-10 hours

Ingredients:

6-8 lb pork shoulder/pork butt

1 TBSP dried oregano

1 TBSP ground cumin

2 tsp chili powder (I used ancho chili powder)

2 tsp salt

2 tsp black pepper

1 tsp each garlic powder and onion powder

2 limes juiced, plus more for serving

1 navel orange juiced, plus more for serving

1 sweet onion (I used vidalia)

6 cloves garlic, minced

Directions:

Place the pork butt in the slow cooker with the fat side up. Remove excess fat if desired.
In a small bowl combine the herbs and spices. Rub the spice mixture all over the pork.
Pour the orange and lime juices around the pork so you don’t pour off the spice mixture.
Cover the slow cooker and cook on low for 8 to 10 hours. When finished cooking, the pork should fall off the bone and shred easily.

*I save the pork bone for making pork bone broth. I keep in the freezer until I have 3 or 4 to make broth.

You can serve the pork now, or crisp under the broiler. To do so, spread on a sheet pan with some of the juices, then cook in the oven on broil for 10 minutes to crisp the edges.
Enjoy!

Serving suggestions:

The carnitas are terrific served with rice, or as the yummy and juicy protein for tacos, quesadillas, nachos, or enchiladas.
Serve with beans, rice, corn, guacamole or avocado, and sliced tomatoes for a complete meal.
This recipe serves 18-20, or I recommend freezing some for later. I keep some on hand in the freezer at all times.
This is an inexpensive recipe to serve to a crowd, which makes it perfect for holidays, family gatherings, or other special occasions.