Slow Cooker Carnitas

By polloazul

Ingredients

• 3 1/2 pounds pork shoulder
• 2 oranges
• 2 limes
• 10 cloves garlic
• 1 tablespoon kosher salt
• 2 tablespoon cumin
• 1 cup beef broth

Details

Adapted from two-tarts.com

Preparation

Step 1

Mix salt and cumin together and rub all over the pork shoulder. Place the pork shoulder into the slow cooker, along with the whole garlic cloves. Squeeze the oranges and limes and add the juice to the slow cooker. Pour the beef broth over the top, and cook on low for 10 hours. Line a rimmed baking sheet with foil, and turn on the broiler. When the carnitas has cooled a bit, gently shred with your fingers. (Remove all the fatty bits and discard.) Place the shredded carnitas onto the baking sheet and broil until the meat starts to caramelize and brown around the edges, about 5 minutes.