Slow Cooker Pork Carnitas

As I am sure you are all well aware of by now, I am a lover of the crockpot!  And once again, it hasn't failed me.  These slow cooked pork carnitas were a first for me, I've done bbq pulled pork a few times but this was my first try with carnitas.  The flavor was oh-so-delicious, and it was fairly simple to make.  Only a little bit of prep is required and then the crockpot does all the magic.  It does take a long time to cook, I had a pretty big pork butt (4.5 lbs) so it took almost 12 hours to cook which required I set an alarm for 5am to get up to turn it on.  But if you prep it and marinate it the night before, it was easy to just dump it all in the crockpot and go back to sleep! 

[What you need]

4-5 lbs pork butt roast
1 bottle mexican beer (I used Sol)
1 cup orange juice
2 bulbs garlic (sounds like a lot, I know!)
2 medium sized jalapenos
1 onion
1 cup loosely packed fresh cilantro
2 tablespoons cumin
1 tablespoon dried cilantro
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons chili powder
1 tablespoon crushed red pepper
Olive oil

[What to do]

The night before, roughly chop all of your garlic and jalapenos.  In a small blender or food processor, add the chopped garlic, jalapenos, cumin, dried cilantro, garlic powder, paprika, chili powder and crushed red pepper.  Blend it all together with enough olive oil to make it a thick paste and season it with salt and pepper.  Marinate your pork butt roast over night in it.

Then, dice your onion and add it to the bottom of the crockpot.  Add in the pork and whatever marinade is left with it.  Pour in your beer and orange juice and cook on low for 12 hours.

After 12 hours on low, the pork should just be falling apart.  Shred it in the crockpot, if there is too much liquid you can remove some, but leave the majority of it.  Let it continue to cook shredded in the liquid for 30 minutes.   Stir in your cilantro and enjoy!

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