Slow Cooker Pork Carnitas

"Carnitas are Mexico's version of pulled pork. It's the first thing you seek upon landing in Mexico. Made by slow cooking pork fully submerged in lard, this confit method of cooking yields pork that's unbelievably rich and tender with loads of crispy golden bits. Unfortunately for most home cooks, a huge cauldron of lard isn't viable or practical (or very healthy). Fortunately, it is possible to make carnitas that tastes very similar to authentic Pork Carnitas without gallons of lard. And it's unbelievably simple."

"Pat the pork shoulder dry with paper towels, then rub it with olive oil, salt, pepper, cumin, oregano, smoked paprika, and chili powder. Place the seasoned pork in the slow cooker. Add the quartered onion, minced garlic, orange juice, lime juice, and chicken broth around the pork. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily shredded with a fork."

Pork carnitas are a slow-cooked, confit-style pulled pork traditionally cooked fully submerged in lard to produce rich, tender meat with crispy golden bits. A slow cooker method reproduces similar results without gallons of lard by braising a seasoned pork shoulder with aromatics, citrus juices, and chicken broth. The pork cooks low and slow for 8–10 hours (or 5–6 hours on high) until it shreds easily. After shredding and skimming excess fat, reserved cooking liquid adds flavor. Shredded pork is crisped in a hot skillet for crunchy edges and served with warm tortillas and cilantro.

Read at Alternative Medicine Magazine