BEST SLOW COOKER/INSTANT POT PORK CARNITAS 

A super SUPER BOWL meal!

Today Matt Swaim of the Sonrise Morning Show/Sacred Heart Radio talked about pork and its ancient Biblical history. The recipe I shared is yummy and perfect for a party, or really anytime. It’s not often that a recipe stays true to the original. But this recipe is so good, no one wants to change it, least of all me.

Prep this the night before, pull it from the refrigerator in the morning. You might have to cook it a bit longer.

Ingredients

1 tablespoon chili powder blend

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt, or more, to taste

1 teaspoon ground black pepper

4 pounds fresh pork shoulder, excess fat trimmed (Don’t trim it all off)

4 big cloves garlic, peeled

2 onions, quartered

2 oranges, juiced

2 limes, juiced

Instructions

Combine spices, salt and pepper. Season shoulder with spice mixture, rubbing in thoroughly on all sides.

Place garlic, onions, orange juice, lime juice and seasoned shoulder into sprayed slow cooker.  Cover and cook on low 8 hours or high 4-5. (You can use the instant pot, too. Just follow instructions for cooking).

Remove shoulder and shred meat before returning to slow cooker with juices and veggies. Season with salt and pepper, to taste. Cover and keep warm for 30 minutes.

Preheat oven to broil. Spread all of the carnitas mixture onto sprayed baking sheet and broil until crisp and crusty, just a few minutes. Enjoy.

To serve 

Daughter-in-law Jessie’s suggestions:  “Serve with lime tortilla chips and Tostitos white queso, black beans, Spanish rice, and guacamole.”