Slow Cooker Carnitas
2 TBSP Olive oil
3-4 pound boneless pork shoulder roast; cut into 4 inch chunks
Salt and Pepper
2 Oranges; zested, juiced and set aside
2 Bay leaves
4 Cloves of garlic; peeled and sliced thinly
1/2 Large onion; roughly chopped
2 tsp Chili powder
1 tsp Ancho chili powder
1/2 tsp Coriander
1/2 tsp Cumin
2 Cinnamon sticks
3 cups Chicken broth
Salt and pepper pork chunks liberally. Heat oil in a skillet until a bit of water sizzles when splashed upon the oil. Add the pork in batches, being careful not to crowd the pan, and brown the pork on all sides, but do not cook all the way through. Remove and set aside while browning the remaining meat.
Notice how the pan is not overcrowded and the pork is just taking on some nice caramelized brown color.
You may need to use more or less broth, depending on the size of your crockpot. You want the liquid to cover about 2/3 to 3/4 of the meat. As the meat gives off its juices the liquid will end up covering everything.
In a large skillet, heat 1-2 TBPS oil. Adding the shredded meat in batches sauté until you begin to get some nice brown caramelized bits. Remove from the pan to a serving dish and pour some of the reserved broth over the meat. Serve immediately as tacos or over a salad or rice, garnished with avocado, salsa, jalapeños, etc.
This last little browning step is soooooooo worth it!