🌮 Crispy Pork Carnitas

Ingredients

• Pork

• 4 lb Pork shoulder (Boston butt), boneless, cut in 3-inch chunks
• 2 tsp Table salt
• 2 tsp Ground cumin
• 1 tbsp Dried oregano
• ½ tsp Ground black pepper
• 1 Yellow onion, quartered
• 5 clove Garlic, smashed
• 1 Orange, juiced, plus the squeezed halves
• 2 tbsp Lime juice (bottled)
• ½ cup Chicken broth
• 2 leaf Bay leaves

• To serve

• 20 Corn tortillas
• ½ cup Fresh cilantro, chopped
• ½ Yellow onion, finely chopped
• 2 Lime, cut in wedges (optional)
• 1 cup Salsa (jar) (optional)

Nutrition

Steps

You’ll need: slow cooker (6-quart), rimmed baking sheet, 2 forks, instant-read thermometer.

1. Mix the salt, cumin, oregano and pepper and rub it all over the pork. Put the pork in the slow cooker with the onion, garlic and bay leaves. Wash your hands.
2. Pour the orange juice, lime juice and broth over the pork and drop in the squeezed orange halves. Cover and cook on low 8 to 10 hours or high 5 to 6 hours. Pork is safe at 145°F, but shoulder shreds only after long cooking, when a fork twists through it easily.
3. Lift out the pork and throw away the orange halves and bay leaves. Shred the meat with two forks, discarding large pieces of fat. Skim the fat from the juices.
4. Heat the broiler with a rack about 6 inches below it. Spread the pork on a rimmed baking sheet and drizzle with 1/2 cup of the juices. Broil 5 to 8 minutes, until the edges are browned and crisp. Stir, add a little more juice and broil a few minutes more if you like.
5. Serve in warm tortillas with cilantro, onion, lime and salsa.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.