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Slow Cooker Pork Carnitas

Print Recipe
Course Mains
Servings 8

Ingredients
  

  • 6 navel oranges
  • 4 large limes
  • 1 (4-4 1/2 pound) boneless pork shoulder
  • 2 tablespoons dried oregano
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 large garlic cloves, grated or minced
For serving
  • warm corn tortilla, thinly sliced radishes and/or shredded cabbage, chopped red or white onion, chopped fresh cilantro, lime wedges, and/or hot sauce

Instructions
 

  • Grate the zest from 1 orange and 1 lime. Halve and juice enough of each fruit to yield 1 1/2 cups orange juicer and 1/2 cup lime juice.
  • With the tip of a paring knife, make about 25 X-shaped slits, each about 1/3 inch deep, all over the pork. Combine the citrus zests, oregano, chili powder, cumin, cinnamon, garlic, and 2 tablespoons salt in a bowl and work the ingredients together to make a paste. Rub the spice paste all over the pork and into the slits.
  • Place the pork, bay leaves, and chipotles and adobo sauce in a slow cooker. Add the citrus juices and stir to combine. Cover and cook on low 8-10 hours or on high for 5-7 hours.
    *We cooked our for 6 hours on high and the meat came out perfect.
  • Transfer the pork to a cutting board, leaving the juices in the cooker, and let rest for 10 minutes, then shred the meat and place it in a bowl.
  • Season the pork with a splash or two of the cooking juices and salt to taste. Serve with any or all of the suggested accompaniments.