Ingredients:

  • 3-4 lbs (1.35-1.8 kg) pork shoulder (Boston Butt), cut into 3-4 inch chunks, fat trimmed
  • 1 large orange, quartered
  • 1 lime, quartered
  • 1 yellow onion, quartered
  • 4 cloves garlic, minced (about 2 tbsp)
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp ground cinnamon (optional, but adds warmth)
  • 1 cup (240 ml) chicken broth or water
  • 2 bay leaves
  • 2 tbsp reserved pork fat (from the slow cooker) or vegetable oil

Instructions:

  1. Trim excess fat from the pork shoulder and cut into large chunks.
  2. In a large bowl, combine the pork with salt, pepper, oregano, cumin, chili powder, and cinnamon (if using). Toss to coat evenly.
  3. Place the onion and garlic in the bottom of the slow cooker. Add the seasoned pork on top. Nestle the orange and lime quarters amongst the pork. Add the bay leaves.
  4. Pour in the chicken broth or water. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is easily shreddable.
  5. Remove the pork from the slow cooker with a slotted spoon. Discard the orange, lime, onion, and bay leaves. Shred the pork with two forks.
  6. Heat reserved pork fat or vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches, spreading it out in a single layer. Cook, pressing down occasionally, until browned and crispy on the bottom. Flip and repeat. OR Spread the shredded pork on a sheet pan. Drizzle with reserved pork fat or vegetable oil. Broil on high, watching closely to prevent burning, until the edges are crispy. Flip and repeat.
  7. Serve the crispy carnitas hot, with your favorite toppings.