Carnitas (Slow-Cooker Pork)

Scale the recipe

Ingredients

• Pork shoulder (Boston butt)
  $ per oz · prices vary by store
• White onion
  $ per oz · prices vary by store
• Garlic cloves
  $ per clove · prices vary by store
• Orange
  $ per orange · prices vary by store
• Limes
  $ per lime · prices vary by store
• Bay leaves
  $ per leaf · prices vary by store
• Dried oregano
  $ per tsp · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Kosher salt
  $ per tbsp · prices vary by store
• Vegetable oil (for crisping)
  $ per tbsp · prices vary by store
• Corn tortillas (6-inch)
  $ per tortilla · prices vary by store
• Fresh cilantro
  $ per bunch · prices vary by store

Steps

1. Cut the of pork shoulder into 3-inch chunks, trimming large pieces of fat. Toss with the kosher salt, cumin, and oregano.
2. Quarter the onion and smash the garlic cloves. Scatter them and the bay leaves in the bottom of a slow cooker, then add the seasoned pork.
3. Squeeze the juice of the and the limes over the pork, and drop the squeezed halves into the pot. Do not add water; the pork releases plenty of liquid.
4. Cover and cook on LOW for 8 hours, until the pork shreds easily when pressed with a spoon.
5. Lift the pork out with a slotted spoon and shred it on a cutting board, discarding the orange halves and bay leaves. Strain a cup of the cooking liquid and keep it.
6. Heat the oven broiler. Spread the shredded pork on a rimmed sheet pan, drizzle with of vegetable oil and a few spoonfuls of the cooking liquid, and broil 5 minutes. Flip and toss, then broil 3 to 5 minutes more, until the edges are browned and crisp in spots. Watch closely - broilers vary, so pull it when it looks right to you.
7. Warm the in a dry skillet, about 30 seconds per side. Serve the carnitas with chopped cilantro, diced onion, and lime wedges.