Slow-cooker Pork Carnitas

 I love the versatility of this pork!  You can use it in tacos, quesadillas, salads, etc. I like the variety in the flavor.  I like to add pickled red onions (recipe here) to my tacos (but my family doesn't eat them). This recipe came from the Food Network.

2 C chicken broth

Juice of 2 oranges

Juice of 2 limes

1 T ground cumin

1 t chili powder

1 t dried oregano

1/4 t crushed red pepper flakes

small pinch ground cloves

Kosher salt

1 onion, medium and quartered

6 cloves garlic, peeled

2 bay leaves

3 lbs boneless pork, fat trimmed and cut into 2-inch pieces)

Oil or lard, to cook

Freshly ground pepper

 For serving: tortillas, cilantro, sliced jalapenos, picked red onions (link above)

1. In a slow cooker, add chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 t kosher salt.  Whisk to combine. 

2. Add onion, garlic, and bay leaves. Stir to combine.

3. Add pork and toss to coat. Cover and cook on high until meat is tender (about 5 hours). 

4. Transfer the pork to large bowl with slotted spoon and discard the bay leaves, onion and garlic.  Shred the pork into bite size pieces with 2 forks, leaving some larger chunks.  Season with salt and pepper. 

5. Heat 2 T oil or lard to a large skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally until crisped and browned, 2-3 minutes. Transfer to serving platter and cover with foil to keep warm.  Repeat with remaining pork, adding more oil/lard as needed. 

6. Serve with torillas, cilantro, jalapenos and picked red onions (or whatever way to you want to eat it).