Slow Cooker Pork Carnitas

  • 4 pound pork shoulder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 yellow or white onion
  • 4 garlic cloves
  • 1 jalapeno
  • 8 oz enchilada sauce
  • 1/4 cup chicken broth
  • 1/4 cup orange juice
  1. Cut pork shoulder into 2-3 inch cubes

  2. Mix together spices and rub into pork

  3. Optional: Heat 2 tablespoons of canola oil in a skillet and cook pork on each side until browned, about 3-4 minutes

  4. Add pork to slow cooker

  5. Peel onion and garlic and cut into large chunks, seed and dice jalapeño and do the same

  6. Chop in food processor, blender or chopper until very finely diced

  7. Spred over top of pork

  8. Mix together enchilada sauce, orange juice and broth

  9. Pour over pork and cover and cook on low for about 7-8 hours until pork is fully cooked

  10. Remove pork, shred

  11. Optional: Place in a cast iron skillet with a thin layer of canola oil and fry until crispy

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