Since
Brady's been born, I've relied heavily on the slow cooker. I've been branching out and trying new recipes and this is a new favorite in our house. It's simple to prepare, makes enough for plenty of leftovers, is so delicious. I use the carnitas for tacos, but you could also do burritos, quesadillas, enchiladas, etc.
Ingredients
- 3 teaspoon salt
- 3 teaspoon garlic powder
- 3 teaspoon ground cumin
- 1.5 teaspoon crumbled dried oregano
- 1.5 teaspoon ground coriander
- 1 (4 pound) boneless pork shoulder roast
- 2 bay leaves
- 3 cups chicken broth
Directions
- Mix together salt, garlic powder, cumin, oregano, and coriander in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
