Carnitas

Ingredients

Slow cook

• 3 lbs boneless pork shoulder, cut into 4 large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1/3 cup fresh orange juice
• 2 tbsp lime juice
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

After cooking

• 1 tbsp oil
• Corn tortillas
• Diced white onion, fresh cilantro, salsa verde, and lime wedges for serving

Instructions

1. Season pork with cumin, paprika, chili powder, oregano, salt, and pepper.
2. Add pork, onion, garlic, orange juice, and lime juice to the pot.
3. Slow cook on low for 8-10 hours or high for 4-5 hours, until pork shreds easily.
4. Remove onion and garlic. Shred pork with two forks.
5. Set pot to sauté. Add oil and spread pork in an even layer. Let it crisp without stirring for 3-4 minutes.
6. Serve on warm corn tortillas with onion, cilantro, salsa verde, and lime.

Notes

The crisping step at the end makes a big difference. Don't skip it.