Carnitas
Ingredients
- 1 Tbsp. Chili Powder
- 2 Tsp. Ground Cumin
- 2 Tsp. Dried Oregano
- 2 Tsp. Salt (or more to taste)
- 1 Tsp. Ground Black Pepper
- 4 lb Pork Shoulder (excess fat trimmed)
- 4 Cloves Garlic (peeled)
- 2 Onions (quartered)
- 2 Limes (juiced)
Cooking Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides
- Place garlic, onions, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes
