Slow Cooker Carnitas

Let’s be honest- everyone loves tacos. People love tacos SO much that we have dedicated at least 1/7th of our dinners to them... Well, at least in our house we have. If someone told me five years ago the value I would place on a crockpot recipe I would have snickered and rolled my eyes, but a few good crock pot recipes are clutch. This carnitas recipe is easy enough for Taco Tuesday yet a simple and festive thing to serve for company. Olé 💫

Slow Cooker Carnitas
Serves 8

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
Kosher Salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 Tablespoons avocado oil
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, sliced
1 yellow onion, sliced
1 cup orange juice, preferably fresh squeezed
2 Tablespoons fresh squeezed lime juice
1/4 cups chicken broth
1 bay leaf
1 lime

In a small bowl, combine chili powder, cumin, oregano, salt, pepper and garlic powder. Season pork shoulder generously with kosher salt, then with spice mixture.

Heat avocado oil in a large pan over medium-high heat. Sear pork shoulder 3-5 minutes per side until there is a nice crust all over.

Place garlic, onions, orange juice, lime juice, chicken broth, bay leaf and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt to taste and the juice of one lime.

Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.

Served with pickled onions, sliced avocado and a sprinkle of cilantro.