Crispy Slow Cooker Pork Carnitas

These pork carnitas are slow cooked in a delectable spice mix and broiled for a slight crispiness!

I really appreciate slow cooker recipes the older my kids get. We seem to always have something going on and I feel it's definitely going to get busier when I finish my degree. This recipe has the slow cooking element and then you have to do just a teensy bit of work when you shred it and throw it onto a sheet pan to broil for a little crispiness. I love love love the poblanos added to the mix too. The spice mix is wonderful!

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What you need:

• 4 lb. boneless pork butt
• 1 Tbsp. olive oil
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1 Tbsp. sweet or smoked paprika
• 1 to 2 Tbsp. kosher sea salt
• 1 tsp. ground black pepper
• 2 Tbsp. brown sugar 
• 1 onion, coarsely chopped
• 6 cloves minced garlic
• 1 jalapeno, seeded and diced
• 1 can (14 oz.) crushed tomatoes
• 1/4 cup lime juice (about 2 limes)
• 2 poblano peppers, seeded and sliced

Directions:

1. Add pork butt to slow cooker. Drizzle with oil.
2. In a small bowl, mix oregano, cumin, paprika, salt, pepper, and brown sugar. Rub seasoning over pork butt.
3. Top with onion, garlic, jalapenos, tomatoes, and lime juice. Gently stir.
4. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
5. Remove from slow cooker and allow to cool slightly before shredding with 2 forks. Reserve juices inside slow cooker.
6. Place shredded pork onto a large baking sheet. Drizzle with juices from slow cooker.
7. Sprinkle with poblanos and broil in the oven until golden and crispy.

Recipe from Cafe Delites

I love the method in this recipe because it reminds me of another recipe I've made, Crockpot Caramelized Pork and Ramen Soup. I would love to try these Mexican Slow Cooker Pork Carnitas Tacos from Isabel Eats. They look phenomenal.

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