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Ingredients
1 (6 to 8 pound) Pork butt, also called pork shoulder
2 Tablespoons coarse salt
1 Tablespoon cumin
1 Tablespoon freshly ground black pepper
1 Tablespoon dried oregano
2 Teaspoons ground cinnamon
1 Teaspoon cayenne pepper, or to taste
8 Whole cloves garlic, smashed
4 Chipotle peppers (canned or dried)
1 Cup tomato juice
1 Cup orange juice
Instructions
Trim excess fat from the meat and discard.
Place all ingredients in the crockpot and cook on LOW for 8 hours. Meat is done when it literally falls off the bone.
When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone then shred the meat.
Skim the fat from the juices and keep as a medium for re-heating the meat.
For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.