carnitas

INGREDIENTS

3 ½ - 4 pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

PREPARATION

1. In a slow cooker, add cut pork and everything else. Mix together until the meat is well-coated.

2. Cover and cook on low for 8-10 hours, 6-8 hours high.

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

5. shred some carrots and lettuce and whatever else for toppings. build on soft corn tacos. also good for burritos or nachos.