1 tbsp red alea salt (or ¾ tsp coarse salt per pound of meat)
1 tsp ground black pepper
1 tsp onion powder
½ tsp cinnamon
½ tsp ancho chile powder
Instructions
marinate the pork shoulder or butt roast in the juice of two oranges and limes overnight
drain the juice from the roast
mix all the seasoning ingredients to create a rub
make 5 slits in the roast and stuff with 5 cloves garlic
line the bottom of a slow cooker with 4-5 slices of bacon
dry rub the roast with seasoning mixture
place the roast in the crockpot for 16 hours on low
remove the roast from the juices, shred and serve with fresh squeezed lime & orange juice if desired
Optional: If you are not eating right away or would like to develop a crispier crust, throw the shredded meat in a dutch oven with a thin coating of lard or bacon grease until desired crispness has been achieved or meat has been heated through
Recipe by Find Your Intuitive Balance at https://www.findyourintuitivebalance.com/very-slow-cooked-carnitas/