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Ingredients
1onionpeeled and quartered
4clovesgarlicpeeled
8poundspork shoulder roast
½cuporange juicefresh, about 1 orange
¼cuplime juicefresh, about 2 limes
2teaspoonscumin
2teaspoonsoregano
2teaspoonssalt
2teaspoonspepper
2teaspoonschili powder
½teaspooncayenne pepper
For Serving
corn tortillas
red onions
sour cream
salsa
shredded cheese
lettuce
Instructions
Place sliced onions and garlic into a slow cooker. Trim excess fat off of pork shoulder. Place pork shoulder over onions.
Add fresh orange and lime juice to slow cooker. Sprinkle pork shoulder with cumin, oregano, salt, pepper, chili powder, and cayenne pepper. Cover, and cook on low for 8-10 hours or high for 5-6 hours. Pork shoulder should be tender enough to shred. Reserve 1 cup of slow cooker juices.
Place pork shoulder on working surface. Shred with forks or shredders.
Place shredded pork in a single layer on a baking sheet. Pour reserved liquid over carnitas. Broil for 8-10 minutes or until edges are golden and crisp.
Serve with favorite carnitas toppings.
Notes
Instead of broiling carnitas to crisp them, you can pan fry them over medium-high heat for 5-7 minutes.