Slow Cooker Crispy Pork Carnitas
What you need:
- 4 lb. boneless pork butt
- 1 Tbsp. olive oil
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 1 Tbsp. sweet or smoked paprika
- 1 to 2 Tbsp. kosher sea salt
- 1 tsp. ground black pepper
- 2 Tbsp. brown sugar
- 1 onion, coarsely chopped
- 6 cloves minced garlic
- 1 jalapeno, seeded and diced
- 1 can (14 oz.) crushed tomatoes
- 1/4 cup lime juice (about 2 limes)
- 2 poblano peppers, seeded and sliced
Directions:
- Add pork butt to slow cooker. Drizzle with oil.
- In a small bowl, mix oregano, cumin, paprika, salt, pepper, and brown sugar. Rub seasoning over pork butt.
- Top with onion, garlic, jalapenos, tomatoes, and lime juice. Gently stir.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
- Remove from slow cooker and allow to cool slightly before shredding with 2 forks. Reserve juices inside slow cooker.
- Place shredded pork onto a large baking sheet. Drizzle with juices from slow cooker.
- Sprinkle with poblanos and broil in the oven until golden and crispy.
Recipe from Cafe Delites
Posted on Fantastical Sharing of Recipes