Very Slow Cooked Carnitas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 12-20
Ingredients
  • 2-3 limes
  • 2-3 oranges
  • 5 cloves garlic
  • 3-5 lb pork shoulder or butt roast
  • 4-5 slices of bacon (we love black forest)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 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
  1. marinate the pork shoulder or butt roast in the juice of two oranges and limes overnight
  2. drain the juice from the roast
  3. mix all the seasoning ingredients to create a rub
  4. make 5 slits in the roast and stuff with 5 cloves garlic
  5. line the bottom of a slow cooker with 4-5 slices of bacon
  6. dry rub the roast with seasoning mixture
  7. place the roast in the crockpot for 16 hours on low
  8. remove the roast from the juices, shred and serve with fresh squeezed lime & orange juice if desired
  9. 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/