Thanks to my beloved crock pot, putting this together literally took five minutes. Several hours later the meat was fork tender and easy to shred, so dinner was a snap! I didn't measure my spices, so I'd guess that I used about 2 tsp of cumin and coriander.
Slow Cooker Carnitas1 4-lb pork shoulder
salt & pepper
cinnamon (about 1 tsp)
cayenne pepper (about 1 tsp)
2 garlic cloves, roughly chopped
1/2 medium onion, roughly chopped
2-3 bay leaves
1-2 c chicken broth
Let the pork come to room temperature for 30 minutes. Sprinkle the cumin, coriander, salt, pepper, cinnamon and cayenne pepper on all surfaces of the meat. Pour about 2 inches of broth in the crock pot and carefully lay the pork shoulder in. Toss in the garlic, onions and bay leaves. Cook on high for 6-7 hours, turning the meat halfway through.
Once the meat is cooked, place it in a 9x13 baking pan (or on a baking sheet) and shred with two forks. Spread the meat out in an even layer and crisp in a 400 degree oven for 10-15 minutes. Spoon some of the cooking liquid over the meat when it comes out of the oven and squeeze half of a lime over the whole pan. Serve in burritos, burrito bowls, tacos, nachos... whatever you like! We made burrito bowls with cilantro rice and pico de gallo. Enjoy!
Sous chef :)
Next Day Update
Round Two: Breakfast for dinner... carnitas hash! Top skillet potatoes with carnitas and fried egg. YUMM!