Crock Pot Pork Shoulder Pernil Carnitas Style

By cweeks

Ingredients

• 7 lbs. of pork shoulder
• 5-7 garlic cloves, minced
• 2 teaspoons of cumin
• 2 teaspoons of chili powder
• 2 teaspoons of black pepper
• 2 teaspoons of oregano
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of cinnamon
• 2 tablespoon of salt
• juice of 2 limes
• juice of 1 orange

Details

Servings 8
Preparation time 10mins
Cooking time 610mins
Adapted from ourfullplate.com

Preparation

Step 1

Instructions

Trim the fat as much as possible from the pork shoulder. It is obviously ok to leave some on but if you can eliminate the big amounts of “white,” it will save you later from separating the pork from the fat once the pork has been cooked. Also it cuts down on the saturated fat.

Mix all your dry spices together and rub it into the flesh of the pork on all sides.

Place dry rubbed pork in crock pot and add the minced garlic and the fresh squeezed lime and orange juices.

Cook on low for 8-10 hours.

Once cooked to your desired liking, shred all the pork off the fat and bone. This step was so easy; the pork was so moist it just fell off the bone.

Optional: To make the pork seem more like carnitas preheat oven to Broil. Spread the pork on a cookie sheet and pour some of the remainder juices from the crock pot and cook for 5-10 minutes until the edges of the pork are browned.

Serve with the Avocado Tomatillo Sauce and No Grain Chorizo Cauliflower Rice.

Eat and be prepared for the party in your mouth that is coming! So good.

Instructions