Ingredients:

  • 5 lb (2.27 kg) boneless pork shoulder (butt roast), cut into 3-4 inch chunks
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 orange, quartered
  • 1 lime, quartered
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) salt (or to taste)
  • 1/4 teaspoon (1.25 ml) black pepper (or to taste)
  • 1 cup (240 ml) chicken broth (low sodium preferred)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear pork chunks on all sides until browned. This step is crucial for flavour development!
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Arrange the seared pork chunks over the onion and garlic. Squeeze the juice from the orange and lime quarters over the pork. Then tuck the squeezed quarters amongst the meat.
  4. Sprinkle oregano, cumin, chili powder, salt, and pepper over the pork.
  5. Pour chicken broth into the slow cooker.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
  7. Remove the pork from the slow cooker and shred it with two forks. For crispier carnitas, spread the shredded pork on a baking sheet and broil for a few minutes, watching carefully to prevent burning. You can also crisp them in a hot skillet with a little fat from the slow cooker.