Crockpot Carnitas

• 2.5 lb. Pork roast
• 1½ tsp. Salt
• ½ tsp. Black pepper
• ½  Onion, chopped  
• 1 tbsp. Garlic, minced  
• ½  cup Light orange juice

For the rub:

• ½ tbsp. Dried oregano  
• 2 tsp. Taco seasoning  
• ½  tbsp. Olive oil

1. Start by prepping the pork; Rinse and pat dry the pork shoulder. Rub it all over with salt and pepper.
2. In a small bowl, mix together oregano, taco seasoning, and olive oil. Rub that spice mix over the pork. (This can be done in the crock pot to reduce dishes).
3. Put the pork in the slow cooker, fat side up (trim off some of the fat if desired).
4. Add chopped onion and garlic on top.
5. Pour the orange juice on top.
6. Cook on low for about 10 hrs, or high for about 7. The pork should be tender and fall-apart ready!
7. Remove the pork from the slow cooker (or don’t, you can just shred it in the crockpot, too!) let it cool slightly, then shred using two forks.
8. This part is optional, but you can also skim the fat off the top of the leftover juices in the slow cooker.
9. You can stop here and enjoy on your favorite tortilla, on top of rice, on a salad or however you like.
10. You can also do the optional step of crisping up the Carnitas. To do that heat a little bit of oil in a skillet over high heat and spread the shredded pork in the skillet.
11. Drizzle a little bit of the cooking juices on top. Let that side get golden and crispy then flip and sear the other side. You can do this in batches so every piece gets nice and crispy. Just before serving drizzle a little more juice over the meat.

Enjoy!

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