Slow Cooker Carnitas

Ingredients

• 2½ lb pork shoulder (boneless)
• 1 orange
• 1 lime
• 1 onion
• 4 clove garlic
• ½ cup chicken broth
• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• 8 corn tortillas (optional)
• ¼ cup cilantro (optional)
• ½ cup salsa (optional)

Steps

1. Cut pork shoulder into 2-inch chunks. Season generously with salt, pepper, cumin, and oregano.
2. Place the seasoned pork in the slow cooker. Add the juice from the orange and lime, chopped onion, minced garlic, chicken broth, and bay leaves.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is very tender and easily shredded.
4. Remove pork from the slow cooker and shred it using two forks. Discard bay leaves. Skim excess fat from the cooking liquid, reserving some liquid.
5. Spread the shredded pork on a baking sheet. Drizzle with a few spoonfuls of the reserved cooking liquid.
6. Broil for 5-10 minutes, flipping halfway, until the carnitas are crispy and caramelized.
7. Serve the crispy carnitas in warm tortillas with fresh cilantro and salsa, if desired.