Slow-Cooker Pork Carnitas Recipe
- 3½ lbs. pork shoulder roast
- 1 tsp. ground cumin
- 2 tsp. chili powder
- ¼ tsp. cayenne pepper (optional)
- 2 Tbsp. or Juice of 1 lime
- 1/3 cup orange juice
- Slow Cooker
Serve it tonight: Sprinkle roast evenly with seasonings; place into a greased slow cooker. Add the lime and orange juice. Cover; cook on low 8-9 hours. Remove pork and shred with a fork.
Optional: Preheat oven to a broil. Place shredded pork and 1-2 cups of the juices on a greased baking pan with sides. Broil for about 5 minutes or until the edges of the pork are browned. Salt and pepper to taste.
Freeze it for later: Combine ingredients in a gallon resealable freezer bag. Seal bag and shake to combine. Label and freeze. Thaw completely. Prepare as directed above.
Serve on a bed of fresh greens with salsa, sliced jalapeños and red onions, if desired.