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Crispy Pork Carnitas Recipe

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This recipe for Crispy Pork Carnitas, by , is from The Popowski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christina Jue


4 lbs. boneless pork butt or shoulder (I've done both and I like the shoulder more)

3-4 tsp. salt

1 tsp. pepper

1 tbsp. dried or Mexican oregano

1 tbsp. ground cumin

1 large brown or white onion, cut into wedges

8 cloves garlic, smashed

2 limes, juiced

2 large oranges, juiced (or cup natural orange juice)

cup Coke (original glass bottle; has to do with sugar used)

2 bay leaves

In a 6 quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, Coke and

bay leaves.

Cover and cook on low setting for 8-10 hours, or high heat for 5-6 hours (until meat falls apart).

Remove pork and shred with forks. Do not discard the liquid!

To crisp in the oven:

Transfer pork to a baking sheet lightly sprayed with cooking oil spray ( or line with parchment paper or aluminum foil).

Poor ladle full (about 1 cup) of the liquid from slow cooker over the pork to season. Broil for 5-10 minutes on high

heat until the meat becomes golden brown and crispy on the edges.

We've done taco style and nachos with this. I will heat up Ricos nacho cheese sauce when doing nachos!




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