Pork Carnitas-Mexican Styled Pulled Pork

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This is my go-to recipe for great Pork Carnitas. It’s perfect for busy weeknights, and it’s so nice to have dinner waiting for you when you walk in the door. What I love about this recipe is the “wet spice rub”, with all the wonderful fragrant spices. The meat is seared first before the wet rub is applied, then the roast is slow cooked all day until the meat shreds easily.

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Ingredients:

3-5 lbs. Pork Shoulder/Pork Butt Roast
2 Tbs. Ghee, or Olive Oil
1 medium Onion, Sliced
1 Jalapeno, Seeded and Chopped (optional)
2 Bay Leaves

Wet-Rub:  IMG_8507

2 Tbs. Olive Oil
2 Tbs. Tomato Paste
1 Tbs. Coconut Aminos (or Soy Sauce)
1/8 Cup Brown Sugar
1/2 Tbs. Ground Cumin
2 tsp. Salt
2 tsp. Dried Oregano
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Coriander
1/2 tsp. Smoked Paprika
1/2 tsp. Black Pepper

Directions:

Heat the Ghee, or olive oil in a heavy skillet (I use cast iron) Using large tongs, sear pork on all sides until lightly browned. Transfer pork to large plate, or casserole dish, and allow to cool enough to handle. While pork is browning, mix up the Wet Spice Rub ingredients in a small bowl. Rub the spice mixture into the pork roast, then transfer roast to a slow cooker. Then, in a small bowl mix the following

1 Tbs. Olive Oil
1/4 Cup fresh squeezed Orange Juice
2 Tbs. fresh squeezed Lime Juice
1 tsp. Liquid Smoke

Pour mixture into the slow cooker around the roast, add the onion, jalapeno, and bay leaves. Set the slow cooker on Low for 8 hours, or on High for 5 hours. After pork is cooked, shred with two forks and mix with juices, then serve.

I served mine with spicy roasted sweet potato wedges, and a simple mixed green salad. You can also serve with tortillas, and your choice of toppings.

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