Ingredients
Equipment
Method
- In a medium bowl combine brown sugar, lime juice, lemon juice, salt & pepper, oregano, chili powder, cumin and garlic. Whisk together to blend.
- Place the pork roast into the bowl of a medium to large sized slow cooker. Surround the roast with the sliced onion and bay leaf. Turn the slow cooker heat to low.
- Pour the Carnitas spice mix over the top of the roast in the slow cooker. Cover and cook on low for 7-8 hours until pork is tender, occasionally basting the roast with the juices.
- Remove the pork to a medium bowl and set aside. Using a wire mesh strainer, drain the cooking liquid from the slow cooker into another bowl. Discard solids but keep the cooking liquid.
- Using two forks, shred the pork. Discard any bones.
- Heat the cooking oil in a medium cast iron pan or skillet over medium-high heat. In batches, add the shredded pork and cook for 2-3 minutes until meat is slightly browned and crispy.
- Using a spatula, flip the meat over and add about a cup of the reserved cooking liquid. Continue cooking until the liquid has been absorbed. Remove from skillet.
- Repeat until all of the shredded pork has been crisped. Discard any leftover cooking liquid.
- Serve the pork carnitas in tacos, burritos or on a salad topped with cilantro, shredded cheese, and a squeeze of lime if desired. Enjoy!