Empty My Fridge
Easy Crockpot Carnitas
Ingredients
- Pork shoulder4–5 lb
- Garlic5 cloves
- Salt1 tbsp
- Cumin1 tsp
- Chili powder1 tsp
- Black pepper1 tsp
- Oregano1 tsp
- Cinnamon¼ tsp
- Cayenne pepper½ tsp
- Hot sauce1 tbsp
- Lime
- Orange juice½ cups
- Beer12 oz
- Salsa½ cups
Instructions
- Put the pork shoulder in the slow cooker. Roughly chop the garlic and add it, rubbing it into the meat if you like.
- Season the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne, rubbing the spices in.
- Add the lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.
- Shred the meat with two forks in the slow cooker (or remove it, shred it and return it to the sauce). It should fall apart easily.
- Preheat the broiler. Line a baking sheet with foil, spread the shredded meat on it and spoon a few tablespoons of sauce over the top.
- Broil for 5-10 minutes, until the edges of the pork are browned.
Summarized from Pinch of Yum's video. Watch it for the details.
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