Carnitas is basically Mexico’s version of pulled pork…but in my opinion, it’s the only way to do pulled pork. The crispy edges, in contrast to the tender meat, with the extra flavor from the seasonings, makes this the perfect food. Carnitas is typically fried in oil at the last step, but my version uses the broiler instead. It’s a bit healthier and a lot easier, and it’s amazingly delicious. We love to eat it in tacos, and we also love it straight out of the pan. This recipe also freezes really well - we will often cook up a big batch to reheat for many meals.

2-3 lb. Pork Shoulder roast

1 cup orange juice

Juice from 2 limes

4 tsp minced garlic

1 onion, sliced

1 packet Carnitas seasoning mix (or 2 tsp cumin, 1 Tbsp oregano, 2 tsp. salt, 1 tsp black pepper)

1. Place the onion slices in the bottom of a slow cooker and place the pork shoulder on top.

2. Mix the juices, garlic, and seasonings together and pour over the pork.

3. Cook on high for 4-6 hours or until the roast falls apart and can be easily shredded.

4. Shred the meat, discarding any bones and fat, and spread the meat on a large, rimmed baking sheet.

5. Pour approximately 1 cup of the broth over the meat to keep it moist.

6. Broil the meat for 4-6 minutes until it begins to get crispy at the edges. You don’t want to burn it, or dry out the meat….you want soft, tender pork with crispy edges. Enjoy!