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:

1. Add pork butt to slow cooker. Drizzle with oil.
2. In a small bowl, mix oregano, cumin, paprika, salt, pepper, and brown sugar. Rub seasoning over pork butt.
3. Top with onion, garlic, jalapenos, tomatoes, and lime juice. Gently stir.
4. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
5. Remove from slow cooker and allow to cool slightly before shredding with 2 forks. Reserve juices inside slow cooker.
6. Place shredded pork onto a large baking sheet. Drizzle with juices from slow cooker.
7. Sprinkle with poblanos and broil in the oven until golden and crispy.

Recipe from Cafe Delites

Posted on Fantastical Sharing of Recipes