Slow Cooker Pork Carnitas

Ingredients:

• 4-5 lbs pork shoulder trimmed of excess fat

• 1 tablespoon olive oil

• 1/4 cup orange juice

• 2 tablespoons lime juice

• 2 bay leaves

• 1/2 red onion, chopped

• Mango salsa (diced tomato, mango's) 

• 1 jalapeno 

• Chihuahua cheese

Wet Spice Rub:

• 3 tablespoons olive oil

• 2 tablespoons tomato paste

• 1 tablespoon reduced sodium soy sauce

• 1/4 cup brown sugar, packed

• 1 tablespoon ground cumin

• 2 tsps EACH dried oregano, salt

• 1 tsp EACH chili powder, garlic powder, onion powder

• 1/2 tsp EACH smoked paprika, pepper 1/2-1 teaspoon ground

• chili pepper (optional for heat)

Directions 1. Heat 1 tablespoon olive oil over high heat in a large skillet. Using tongs sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle 2. Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. 3. Add orange juice, lime juice, 2 bay leaves to slow cooker.  Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. 4. Remove any fat on pork from slow cooker start to shred inside slow cooker or on a cutting board. Cook on low for an additional 20 minutes. 5. Serve warm in tortillas, I just toasted on a nonstick until soft and toasty. 6. I did pork, cheese, sliced jalapenos, cilantro, mango salsa (MUST it added so much taste) and red onion with homemade gauc and chips. 7. Enjoy it was so juicy and flavorful!!