Slow-Cooked Citrus Pork Carnitas
"Experience the ultimate melt-in-your-mouth Mexican comfort food with these citrus-infused carnitas, perfectly balanced with a signature golden-crisp finish."
Instructions
Cut the pork shoulder into large, evenly sized chunks to promote slow, even cooking.
In a small bowl, combine the salt, black pepper, cumin, and dried oregano. Rub the spice blend thoroughly over all sides of the pork.
Arrange the seasoned pork in a slow cooker. Add the onion, garlic, orange juice, lime juice, bay leaves, and chicken broth, distributing everything evenly around the meat.
Cover and cook on low for about 8 hours, until the pork is exceptionally tender and easily shreds with a fork.
Transfer the pork to a large bowl and shred using two forks. Discard excess fat if desired, and reserve a small amount of the cooking liquid to keep the meat moist.
Preheat the oven broiler. Spread the shredded pork evenly on a rimmed baking sheet and lightly moisten with a few tablespoons of the reserved cooking liquid.
Broil for 5–7 minutes, stirring once, until the edges are golden and crisp. Serve hot.