Crock Pot Pork Carnitas

By johnwhorfin

Ingredients

• 1 - 6 to 8 pound boston butt (pork shoulder roast)
• 1 tablespoon olive or vegetable oil
• 1/3 cup creole seasoning
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 lime
• Ortega® Fiesta Flats
• toppings for serving (shredded cheese, sliced avocados, sliced radishes, sour cream, chopped cilantro, pico de gallo or Ortega® Salsa, any variety, etc.)

Details

Servings 1
Adapted from thecountrycook.net

Preparation

Step 1

Directions:

Combine salt and spices in a small bowl and mix well.

Then coat with spice mixture.

The next morning, unwrap the roast and put it into to crock pot (fat side up) on high for 6 hours or low for 10 hours. No additional liquids are needed for cooking. The pork will cook in its' own juices.

When finished cooking, remove roast from crock pot and set aside onto an aluminum foil-lined baking sheet. Then pour 1/2 cup of the rendered cooking liquid from the crock pot into a glass measuring cup.

Place baking sheet on the middle oven rack and broil on high until pork pieces begin to sizzle and crisp up (about 5 minutes.)
Remove from oven and serve with Ortega Fiesta Flats and desired toppings.