Slow Cooker Carnitas

Ingredients:

• 4 lbs. pork butt roast


• 2 Tb. bacon grease


• 1 large onion, chopped


• 5-6 garlic cloves, peeled and smashed


• 1 cup orange juice


• 2 tsp. liquid smoke


• 1 Tb. sea salt


• 1 Tb. cumin


• 2 Tb. ancho chile powder


• 1 tsp. ground black pepper

Directions:

1. Smear the bacon grease on the bottom of the slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add all remaining ingredients around the pork.


2. Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.  If you like your carnitas crispy on the edges (like it’s served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler–you can burn the carnitas quickly.


3. Serve over rice, taco, or on top of salads!