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Crispy Slow Cooker Carnitas
Ingredients
- Rub:
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 3/4 tsp chili powder
- Pork:
- ¼ cup low-sodium chicken or beef broth
- ¼ cup fresh orange juice (1 orange)
- 2 tablespoons fresh lime juice (1 lime)
- 2 tablespoons apple cider vinegar
- 4 garlic cloves, thinly sliced
- 4 pounds boneless pork shoulder or butt
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion, sliced (1 cup)
- 2 bay leaves
- ½ cup finely diced white onion
- ½ cup finely chopped fresh cilantro leaves
- Your favorite hot sauce
- 1 lime, cut into wedges
- 1 avocado, thinly sliced
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Directions
- MAKE THE RUB In a small bowl, combine the salt, pepper, cumin, oregano, chili powder, and garlic powder. Set aside.
- MAKE THE PORK In a separate bowl, whisk together the broth, orange juice, lime juice, apple cider vinegar, and garlic. Set aside.
- Cut the pork shoulder into 3 equal chunks. Pat dry, then rub with the spice mixture on all sides until it is evenly and generously coated.
- Heat the olive oil in a large skillet, preferably cast-iron, over high heat until it shimmers. Add the pork pieces and sear on all sides, until a deep brown color forms, 2 to 3 minutes per side.
- Transfer the browned pork to a slow cooker.
- Reduce the heat in the skillet to medium and cook the onion, stirring, until slightly softened, about 2 minutes.
- Transfer the cooked onion to the slow cooker and nestle them around the pork. Pour in the broth mixture and add the bay leaves. Cover and cook on High for 4 to 6 hours or on Low for 8 to 10 hours, until the pork is fall-apart fork-tender.
- When ready to eat, turn the broiler on (set to high if you have the option). If you don't have a broiler, heat the oven to 500°F or as hot as you can get it.
- Use tongs to transfer the pork to a large rimmed baking sheet.
- Discard the bay leaves. Do not dispose of the liquid remaining in the slow cooker; reserve it for later. Using two forks, shred the pork and spread it in a single even layer over the baking sheet.
- Place the pork under the broiler or in the oven and cook until the pork begins to crisp up on the edges, 3 to 5 minutes, depending on how hot your broiler gets. Remove from the oven and pour ¾ cup of the reserved cooking liquid all over the pork. Use tongs to toss everything together and again spread the pork into a single layer. Return to the oven and cook until the edges are crisp, 3 to 5 more minutes. Watch carefully as it crisps to make sure it doesn't burn.
- Pour an additional ½ cup of the reserved cooking liquid over the pork and give it one last toss to coat evenly.
- Serve with the diced onion, cilantro, avocado, lime wedges, and hot sauce.
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