Pork Carnitas

Pork Carnitas (Mexican Pulled Pork)

(for Slow Cooker)

Ingredients

• 3 1/2 to 4 pound boneless pork butt (shoulder) roast
• 1 cup chicken broth or stock
• 1 onion, peeled & quartered
• 5 cloves garlic, minced
• 2 tablespoons lime juice
• 2 teaspoons dried cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 orange
• Salt & freshly ground black pepper, to taste

Directions

Place pork in large slow cooker. 

Cover with chicken stock. 

Add onion, garlic, lime juice, cumin, oregano, and bay leaves to crock pot.

Slice orange in half and squeeze juice, which should equal approximately 1/4 to 1/3 cup, discarding any seeds. 

Add orange juice and spent orange halves to crock pot.

Sprinkle liberally with freshly ground black pepper and cook on low for 8 to 10 hours (or high for 4 to 5 hours).

Once pork is cooked and tender, remove from crock pot to a cutting board. 

Discard onion quarters, orange halves, and bay leaves, and strain any other solids from cooking liquid (it's okay to leave in the melted fat, as this will keep the carnitas moist). 

Pour strained liquid into a medium pot. 

Bring to a simmer and cook for 10 to 15 minutes, or until total amount is reduced to about 1 to 1 1/2 cups.

In the meantime, adjust the oven rack to the center position and preheat grill. 

While broiler is heating, trim fat from pork and discard, then cut pork into 1-inch chunks (it's okay if it somewhat shreds while you do this).

Once cooking liquid is reduced, season it generously with salt and pepper, and gently stir liquid into pork chunks. 

Taste and add more salt and/or pepper, if necessary. 

Spread pork in an even layer onto a foil-lined baking sheet. 

Grill in center position of oven for 5 to 10 minutes or until pork begins to brown and the edges turn dark and crispy. 

Remove pan from oven and use a wide spatula to flip pork, then return to oven for 5 to 10 more minutes to crisp up the other side as well. 

Serve hot with taco fixings.