Slow Cooker Carnitas

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon dried Mexican oregano

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

2 pounds pork shoulder roast

2 bay leaves

1 cup water or chicken broth

Mix spices together in a bowl then rub pork all over with spice mixture. Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour water or broth around the sides of pork, being careful not to rinse off spice mixture.

Cover and cook on low for 6-8 hours. When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat. For crispy carnitas, transfer shredded meat to a parchment-lined baking sheet and bake at 425 degrees for 15 minutes, or until desired crispiness is achieved.

Serve as tacos or a burrito bowl. Roll up in tortillas and fry for taquitos. Serve with eggs, black beans, and avocado for breakfast, etc., etc.


Yield: 6 servings