4lbsof boneless pork shoulderexcess fat trimmed from the outside*
1tbscumin
1tbssalt
2teaspoondried oregano
1teaspoonblack pepper
½tbsgarlic powder
½tbssmoked paprika
1teaspoonchili powder
1teaspooncoriander
pinchof cinnamon
juice of 1 limeor ½ lemon
Instructions
MAKE SPICE MIXTURE: Combine all dry spices together in a small bowl.
“BRAISE” THE PORK IN THE CROCKPOT: Place the pork shoulder into the crockpot. Rub dry spice mix into all sides of the pork. Then squeeze lime/ lemon on top. Cover and cook on low for 15 hours. The spice mixture will darken a lot and the meat will start to turn golden brown on the outside. The fat in the meat will render off, producing a lot of liquid at the bottom.
SHRED THE MEAT: Remove the pork carefully from the crockpot to a large plate or bowl. Then using two forks, pull apart the meat into large shreds. Pour over ½- ¾ c of the cooking juices from the crockpot on top of the meat and stir around to evenly coat.
CRISP THE MEAT (optional): You can do this one of two ways. (1) Carnitas for a crowd - Set oven to broil. Line a baking sheet with foil and spread out desired amount of meat on tray in an even layer. Broil for 5-7 minutes until you get the amount of crispy edges you want. (2) Carnitas for 1-2 people – Add carnitas to a hot pan on the stove top and stir around until you get the crispy edges you want.
Notes
*Also called pork butt or boston buttTrimming the excess fat layer off of the top and bottom of the pork shoulder before cooking will help the final product be much less greasy. I do not recommend adding all of the liquid back to the meat as this can make the carnitas too soggy.