SLOW-COOKER CARNITAS

By tulawdog

Ingredients

• 1 (6-8 pound) pork butt, also called pork shoulder
• 2 tablespoons coarse salt
• 1 tablespoon cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried oregano
• 2 teaspoons ground cinnamon
• 1 teaspoon cayenne pepper, or to taste
• 8 whole cloves garlic, smashed
• 4 chipotle peppers (canned or dried)
• 1 cup tomato juice
• 1 cup orange juice

Preparation

Step 1

Trim excess fat from the meat and discard.
Place all ingredients in the slow-cooker.
Set to cook on LOW for 8 hours.
Meat is done when it literally falls off the bone.
When cool enough to handle, lift the meat from the juices and place in a large bowl.
Remove the bone, then shred the meat.

Skim the fat from the juices and keep as a medium for re-heating the meat.

For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.