Step 1

Trim the pork shoulder of excess fat.

Step 2

Season the pork shoulder with the spices – chili powder, oregano, cumin, salt and pepper. Be sure to really really rub it into the meat.

Step 3

Heat the lard or oil in a cast iron pan to medium-high. Sear the pork shoulder on each side for 3-4 minutes to form a brown crust.

Step 4

Transfer the seared pork shoulder to a slow cooker or crock pot.

Step 5

Add onion and jalapeno (if using) to the pan. Cook 3-4minutes to soften.

Step 6

Add the garlic and cook 1 minute, until the garlic blooms.

Step 7

Add ½ cup chicken broth to the pan to deglaze. Scrape up any browned bits from the bottom of the pot. Pour the mixture into the slow cooker.

Step 8

Add the remaining chicken broth and cover. Cook on low for 6-8 hours or on high for 4-5 hours, until the pork is fall-apart tender.

Step 9

Remove the pork and shred it with forks in a large bowl. Keep the liquid in the slow cooker – skim the fat, if desired.

Step 10

You can return the pork to the slow cooker with the liquid and serve this way, or you can crisp them up for crispy pork carnitas.

Step 11

Heat a pan to medium heat and add the oil or lard. Add the shredded pork to the pan and press with a spatula. Cook until the bottom of the pork become crispy, just a couple minutes.

Step 12

Spoon some of the reserved juices over the pork and serve it on warmed tortillas and your favorite toppings.