sunday supper | pork carnitas
Ingredients
- 4 pounds pork butt roast
- 2 tablespoons bacon grease
- 1 large onion chopped
- 6-8 garlic cloves peeled and smashed
- 1/2 cup orange juice
- 1/2 cup lager beer
- 2 teaspoons liquid smoke
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 2-3 tablespoons ancho chile powder
- 1 teaspoon ground black pepper
- 1 teaspoon oregano
Instructions
- Smear the bacon grease on the bottom of the slow cooker.
- Place pork in crockpot.
- Then add all remaining ingredients around the pork.
- 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 carnitas crispy on the edges 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.
