Slow Cooker Pork Carnitas

By Booper-2

Ingredients

• SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 4 Hours 20 Minutes
• 4 pounds boneless pork sirloin tip roast
• 1 tablespoon New Mexico chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano, crushed
• 2 cups low sodium chicken stock (or 2 cups water and 1 tablespoon low sodium chicken base)
• 2 limes
• salt to taste
• Cut pork into 8 cubes. Set aside.

Details

Servings 12
Adapted from theslowroasteditalian-printablerecipe.blogspot.ca

Preparation

Step 1

In
a small bowl combine chili powder, garlic, cumin, paprika and oregano.
Mix to combine. Coat pork with spice mixture on all sides of pork
pieces. Place into a slow cooker (I used a 6 quart). Pour chicken stock
around the sides of the pot. Avoid pouring directly on top of pork or
seasoning will come off.

Cover and cook on high for 4
hours (alternately cook on low for 10 hours). Meanwhile prepare a
baking sheet with aluminum foil. When the pork is tender, use 2 forks to
shred meat inside the slow cooker. (mine did not need salt) Use a slotted spoon to remove pork
from slow cooker and place on a cookie sheet.

Pour
cooking liquid into a pot and boil until thickened (spoon leaves a trail
when swirled through) and pour over pork. Preheat oven to broil. Place
pork until broiler until edges are nice and crisp, about 3-5 minutes.
Remove from oven and squeeze 2 limes over top. Serve and enjoy.