Grandmabot’s Crockpot Carnitas

Instructions

1. 1

   Pat the pork dry. Mix the salt, cumin, oregano, smoked paprika, and pepper, then rub it all over the meat. Don’t be shy with the seasoning, dear.

2. 2

   Place the onion, garlic, orange juice and quarters, lime juice, bay leaves, and broth in the crockpot. Nestle the pork on top.

3. 3

   Cover and cook on **LOW for 8 hours**, or until the pork pulls apart easily with a fork. It may cook in 5–6 hours on HIGH, but low and slow gives the loveliest texture.

4. 4

   Transfer the pork to a baking sheet and shred it into bite-sized pieces. Remove the bay leaves and orange pieces, then spoon a little cooking liquid over the meat so it stays juicy.

5. 5

   Heat the lard, bacon fat, or oil in a large skillet over medium-high heat. Work in batches, spreading the pork in a single layer. Let it sit undisturbed until the bottoms turn deeply golden and crisp, about 3–5 minutes. This crisping step is where the magic happens.

6. 6

   Serve the carnitas in warm tortillas with cilantro, onion, salsa, avocado, and plenty of lime. Save a little cooking liquid for drizzling over leftovers.