Slow Cooker Carnitas

Another recipe that I made for taco night. Pretty easy to make. Would definitely double-up on the spices and make sure to rub it well into the meat before putting it into slow cooker. Then, when pouring the chicken broth into the slower cooker, try to pour it into the side.

One last thing you should do is bake it in the oven at 400 degrees for 20 minutes. Definitely tastier that way!

Slow cooker carnitas (~from allrecipes.com)

Ingredients

·        1 teaspoon salt (use 2 teaspoons salt)

·        1 teaspoon garlic powder (use 2 teaspoons garlic powder)

·        1 teaspoon ground cumin  (use 2 teaspoons ground cumin)

·        1/2 teaspoon crumbled dried oregano (use 1 teaspoon dried oregano)

·        1/2 teaspoon ground coriander (didn’t use this because didn’t have it in stock)

·        1/4 teaspoon ground cinnamon

·        1 (4 pound) boneless pork shoulder roast (used 3 lb pork shoulder)

·        2 bay leaves

·        2 cups chicken broth

Directions

1.     Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

2.     Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.