Slow Cooker Mexican Carnitas

My introduction to authentic carnitas came from my neighbor María, who invited me to her family’s Sunday gathering. Watching her uncle tend to a large copper pot of simmering pork, I was mesmerized by the transformation of simple ingredients into something extraordinary through patience and time.

This slow cooker adaptation was born from necessity – a busy schedule but a persistent craving for that tender, citrusy pork with crispy edges. While it may not be traditional, María’s family gave it their seal of approval at our neighborhood potluck, which is praise enough for me.

Ingredients:

• 4-5 pound pork shoulder (boneless or bone-in)
• 1 tablespoon salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 2 oranges, juiced
• 1 lime, juiced
• 1 onion, quartered
• 2 bay leaves
• 1/4 cup vegetable oil (for crisping)

Instructions:

1. Cut pork into 3-inch chunks, trimming excess fat
2. Mix salt, cumin, oregano, chili powder, and pepper, then rub over pork
3. Place pork in slow cooker with garlic, citrus juices, onion, and bay leaves
4. Cover and cook on low for 8 hours until very tender
5. Remove pork, reserving 1 cup of liquid
6. Shred pork with two forks, discarding fat
7. Preheat oven to 425°F (220°C)
8. Spread shredded pork on a baking sheet
9. Drizzle with reserved liquid and vegetable oil
10. Bake for 15-20 minutes until edges are crispy
11. Serve with warm tortillas, cilantro, onion, and lime wedges