Crispy Pork Carnitas

This recipe will consume every bit of a large crockpot.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Trim and cut the pork shoulder into 2-3 inch sized cubes.

Step 2

Add the pork chunks to a crockpot. Add all the spices and toss the meat really well to get it evenly coated.

Step 3

Insert the cinnamon sticks, bay leaves, and onion under and around the seasoned meat.

Step 4

Add the remaining ingredients to the crockpot.

Step 5

Cover and cook on low heat for 8 hours, or high heat for 4-5 hours.

Step 6

When the meat is tender enough to easily split with a fork, remove meat from the slow cooker with tongs and place in a large mixing bowl. Shred with two forks.

Step 7

Remove the chunks of fat, onion pieces, garlic chunks, bay leaves and cinnamon sticks with a slotted spoon. Toss.

Step 8

Return the shredded meat to the slow cooker (with the juices). Season with salt and pepper, to taste, if needed.

Step 9

Cover and keep warm for an additional 30 minutes.

Step 10

Preheat your broiler on high. Use a slotted spoon to remove some of the meat and spread out on baking sheet with parchment paper.

Step 11

Broil on top rack for a few minutes until the pork begins to brown and crisp.

Step 12

Heat up tortillas on a lightly oiled cast iron skillet on a stove top on medium-high heat until browned. Keep tortillas in a tortilla warmer or on a plate covered with a clean towel until ready to serve.

Step 13

Plate the dish with crispy pork on the lightly toasted tortilla. Top with cilantro, chopped onion, spoonful of salsa verde, sliced avocado, and sour cream. Squirt juice of lime wedge over the plate of tacos and leave wedge inside taco for garnish. For a grain-free version, replace tortilla with a leaf or two of romaine for a lettuce bowl.

Step 14

Store any leftover pork in the juices, in a tightly sealed container in the fridge.