Crockpot Carnitas | What's Cooking Wednesday

I

seriously love the crockpot so much! Once I branched out from recipes that simply cooked meat with BBQ
sauce, I realized how versatile and easy cooking with this little machine could be. If you don't already, look into getting a crockpot with a timer -- this means that if you set it before work, it will automatically stop cooking after 8 hours (or whatever time your recipe calls for). Mine goes to warm so that everything is still good to go once you're home -- it's awesome! 

This carnitas is SO simple. You just rub in all the spices and cover it with the sauce -- 8 hours later you are ready to go! Let the meat cool for a bit of time before shredding... it gets quite hot and burns your hands. I always discard the bone and any of the fatty part during this time too. You'll end up without about half of what you started with, but still plenty for 4 people! I always give it a little extra time under the broiler so it's nice a crisp. 

Pair this with tortillas, rice and your favorite toppings:  Guacamole, sour cream, beans, cheddar cheese.... It's like Chipotle at home :)

Easy Crockpot Carnitas

Some of our favorite toppings

by Pinch of Yum

4-5 lbs. pork shoulder
5 cloves garlic, chopped
1 tbsp salt
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
1 tsp oregano
¼ tsp cinnamon
½ tsp cayenne pepper
1 tbsp chipotle hot sauce
juice of 2 limes
½ cup orange juice
12 ounces beer
½ cup salsa verde

Instructions:
Place the pork shoulder in the slow cooker. Mix garlic, salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

Post Broiler -- so crisp yet tender!