Crock Pot Carnitas

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Recipe by South Your Mouth

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Crock Pot Carnitas

1 6-7 pound boston butt or pork shoulder roast

1 tablespoon vegetable oil

1 teaspoon salt

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon oregano

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1 lime


Combine salt and spices in a small bowl and mix well. Rub the roast with oil then coat with spice mixture. Cover and refrigerate roast to marinate in the spices overnight (8-10 hours).


Cook roast (without adding water) in crock pot on high for 6 hours or low for 10 hours.


Remove roast from crock pot and let rest for 30 minutes. Meanwhile, pour rendered cooking liquid into a measuring pitcher and let sit until liquid and fat have separated. Spoon fat off and set aside. 


Roughly chop roast into chunks and spread onto a baking sheet lined with aluminum foil. Cut lime into wedges or chunks and squeeze juice all over pork. I tossed the squeezed lime pieces into the pan with the pork for extra flavor.


Drizzle 1/3 cup of the rendered fat over the pork. Place baking sheet on the middle oven rack and broil on high until pork pieces begin to sizzle and crisp up. Remove from oven and serve.


Serve carnitas as-is or assemble into soft tacos using heated soft flour tortillas. I usually top mine (as-is or as a taco) with diced onion, chopped cilantro, avocado slices and fresh squeezed lime juice.