Slow-Cooker Pork Carnitas

Ingredients

• 4 lbs Pork shoulder (boston butt)
• 0.5 cup Orange juice
• 2 tbsp Lime juice
• 4 cloves Garlic
• 1 tsp Dried oregano
• 2 tsp Ground cumin
• 1 tbsp Salt
• 1 tsp Black pepper
• 1 medium Onion
• 1 tbsp Olive oil(optional)

Instructions

1. 1

   Pat the pork shoulder dry and cut into large 3-4 inch chunks.

2. 2

   In a small bowl, mix the salt, pepper, cumin, and oregano. Rub the spice mix all over the pork pieces.

3. 3

   Place the pork in the slow cooker. Add the chopped onion, minced garlic, orange juice, and lime juice.

4. 4

   Cover and cook on low for 8-10 hours or on high for 5-6 hours until the meat is fork-tender.

5. 5

   Remove the meat from the slow cooker and shred it using two forks. Discard any large pieces of fat.

6. 6

   Optional: To get crispy edges, spread the shredded pork on a baking sheet and broil for 5 minutes until browned and crisp.

7. 7

   Drizzle a little of the leftover slow cooker juices over the meat before serving.