Pork-carnitas

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Servings: 8 servings 4 lb boneless pork roast, (pork butt or pork shoulder) 3 Tbsp fine sea salt, (or 2 1/2 tsp table salt) 1 Tbsp ground black pepper 1 tsp dried oregano 1 large yellow onion, diced 5 garlic cloves 4 Tbsp lime juice, (from 2 limes) 1/2 cup orange juice, (from 2 oranges) 1 cup chicken broth 2 bay leaves, optional

Ingredients

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Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.

INSTRUCTIONS

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In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using.

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Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-9 hours.

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Remove the pork from the slow cooker and transfer it to a rimmed baking sheet. Shredded the pork with two forks and drizzle the top with 1/2 cup of the slow cooker juices.

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To get crispy edges, broil in the oven for 5-7 minutes, or until golden brown.

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