A flavorful and easy-to-make pork carnitas recipe using a slow cooker for tender and juicy results.
Peel and slice the onion and garlic.
Slicing the onion thinly ensures it blends well into the dish.
Place the onion slices and garlic into the slow cooker.
Layering the onion and garlic at the bottom prevents sticking.
Combine the cumin, chili powder, ground coriander, ground black pepper, and salt in a mixing bowl.
Mixing the spices beforehand ensures even distribution.
Rub the spice mixture all over the pork shoulder.
Massaging the spices into the meat enhances flavor penetration.
Place the seasoned pork shoulder into the slow cooker.
Position the pork fat-side up for self-basting during cooking.
Add the chicken broth, juice of the orange and lime, and the jalapeño to the slow cooker.
Squeezing the citrus directly over the pork enhances the aroma.
Cover and cook on low for 8 hours or until the pork is tender.
Cooking on low ensures the meat becomes tender and juicy.
Remove the pork from the slow cooker and shred it using two forks.
Shredding the pork while warm makes it easier to handle.
Optional: Broil the shredded pork in the oven for 5 minutes for a crispy texture.
Crisping the pork adds a delightful contrast to its tenderness.
Serve the pork carnitas with your favorite sides and enjoy.
Pair with tortillas, salsa, and guacamole for a complete meal.
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