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Rinse pork roast and remove any excess fat.
Combine garlic, cumin, oregano, salt, pepper, and chile in small bowl. Rub over entire roast.
Place the roast in a large slow cooker. Top with the sliced onion.
Slice the oranges and lime in half and squeeze all of the juices onto the pork. When you're done, go ahead and throw the remaining orange and lime halves in the slow cooker.
Cook on low for 8 hours.
Remove the pork and once cool enough to handle, shred the meat. Strain and reserve the liquid from the slow cooker and discard the solids. At this point you can store the meat and the liquid for dinner the next night or you can proceed.
To serve the carnitas, set the oven to a low broil and spread the shredded meat in a thin layer of a large foil covered baking sheet. Pour the reserved liquid over the meat and broil until all of the meat is nice and hot and is starting to get crispy.