Slow Cooker Pork Carnitas

By KellyMatthews

Ingredients

• 3-4 lbs pork roast
• 1/2 cup chopped onion
• 2-3 cloves garlic, minced
• 2 tsp cumin
• 2 tsp dried cilantro
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 2-4 bay leaves
• 2 cups chicken or vegetable broth

Details

Servings 1
Adapted from authenticsimplicity.net

Preparation

Step 1

It’s a day late for Cinco de Mayo, but Mexican is yummy any time, so it’s all good. This is actually my go-to recipe whenever I have a nice big pork roast: it’s easy (naturally), delicious, flexible and makes plenty for leftovers.

Place the roast in the slow cooker; pour the broth over  it. Add onions and garlic. Mix seasonings together then sprinkle them over the roast, rubbing them in if desired. Cook on high 4-6 hours. When roast is cooked through, use two forks or a knife to break apart into smaller chunks. Continue cooking in the broth until tender enough to shred easily with two forks (about 6 hours, depending on the size of your roast, and how hot your slow cooker gets). Drain and serve in tortillas or over rice.