Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon garlic powder
  • 1.5 teaspoons chipotle powder
  • ½ tablespoon brown sugar 
  • ½ tablespoon chili powder
  • ½ tablespoon onion powder
  • ½ teaspoon ground oregano 
  • ½ teaspoon paprika powder
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon black pepper
  • 1 teaspoon salt 
  • 3-4 pound pork shoulder 
  • 2 tablespoons olive oil 
  • 1 medium white onion, chopped 
  • 5 cloves garlic, minced 
  • 1/2 cup broth (any kind) 
  • ¼ cup orange juice 
  • 3 tablespoons lime juice 
  • ⅓ cup fresh chopped cilantro

Instruction

  • Combine the spices for the dry rub in a small bowl and set aside. 
  • Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes. 
  • Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.   
  • Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the pork shoulder to the pan. Brown both sides of the pork shoulder for 3-4 minutes on each side. 
  • Transfer the browned pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart. 
  • Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.
  • Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker. 
  • Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.  
  • Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.
  • Serve in a taco, in bowls, in a burrito, etc.