Carnitas

Ingredients

• Vegetable oil - 2 tablespoons
• Pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Oregano - 1 tablespoon
• Cumin - 1 tablespoon
• Garlic - 4 cloves, minced
• Lime - 2, juiced
• Orange - 1, juiced
• Pork shoulder - 3 pounds, cut into chunks

Instructions

1. In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper.
2. Add the pork chunks to the bowl and toss to coat them in the marinade. Let the pork marinate for at least 1 hour, or overnight for best results.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
4. Working in batches, add the marinated pork chunks to the skillet and cook until browned on all sides, about 5 minutes per batch.
5. Transfer the browned pork to a slow cooker and pour any remaining marinade over the top.
6. Cover the slow cooker and cook on low heat for 4-6 hours, or until the pork is tender and easily shreds with a fork.
7. Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
8. Heat a large skillet over medium-high heat and add the shredded pork. Cook for a few minutes, stirring occasionally, until the edges are crispy.
9. Serve the carnitas in tacos, burritos, or as a filling for quesadillas. Enjoy!