Pork Carnitas Recipe

Ingredients

• 3 to 4 pounds boneless pork shoulder roast
• salt and black pepper (to taste)
• 2 tablespoons olive oil
• 2 large navel oranges
• 1 lime
• 1 large onion (quartered)
• 3 cloves garlic
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup chicken broth

Method

1. Cut the pork shoulder into large 3-inch chunks and season with salt and pepper.
2. Heat olive oil in a large pan and brown the pork in batches.
3. Peel strips of zest from the oranges and lime with a vegetable peeler, then juice the fruit.
4. Place the browned pork, citrus juice and peels, onion, garlic, chili powder, cumin, oregano, and bay leaf into the slow cooker; pour the chicken broth over everything.
5. Cook on high for 4-5 hours or low for 8 hours, until the pork is fork tender. Remove and discard the bay leaf.
6. Shred the pork into large chunks and spread in a single layer on a baking sheet. Spoon some of the cooking liquid on top.
7. Broil for 4-5 minutes until crisp, stir, add a bit more broth, then broil another 5 minutes.
8. Spoon more of the slow cooker juices over the crisped pork before serving.
9. Serve in tortillas with desired toppings.