Slow Cooker Pork Carnitas

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.

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!

Recipe developed by Donna Elick - The Slow Roasted Italian
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