So here's the first recipe to kick off this revival! Happy Cooking!!
Carnitas in the Slow Cooker
Adapted from a Cook's Illustrated recipe
5-6 lb boneless pork shoulder roast, cut into 2-3" pieces
2 onions, peeled and quartered
2 bay leaves
2-3 tsp cumin
2 tsp oregano
2 limes
2 oranges
1-2 c water
Salt and pepper
Salt and pepper pork roast pieces and place in slow cooker. Sprinkle with cumin and oregano, add onion and bay leaves and stir. Slice limes and oranges in half, squeeze juice onto meat and add halves to slow cooker. Pour in water 1" deep. Set slow cooker on low and cook for 7-9 hours, or until meat falls apart easily. Add more water as needed.
When meat is cooked, discard bay leaves, citrus rinds and onions. Shred meat and serve on tortillas or lettuce wraps with shredded cheese, sour cream, pico de gallo and guacamole.
