Ingredients

The following ingredients have 11 Servings
  • 4 pounds pork butt roast
  • 2 tablespoons bacon grease (or oil)
  • 1 large onion, (peeled and chopped)
  • 5-6 cloves garlic, (peeled and smashed)
  • 1 cup orange juice
  • 2 teaspoons liquid smoke
  • 1 tablespoon sea salt
  • 1 tablespoon cumin
  • 2 tablespoons ancho chile powder
  • 1 teaspoon ground black pepper

Instruction

  • Smear the bacon grease on the bottom of a large slow cooker. Cut the pork into large chunks and place inside the slow cooker. 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 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. Serve over rice, taco, or on top of salads!