Slow-Cooked Pork Carnitas
Recipe from Better Homes & Gardens https://www.bhg.com/recipe/slow-cooked-pork-carnitas/
1 tablespoon paprika
2 teaspoons dried oregano, crushed
2 teaspoons garlic powder
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 - 1/2 teaspoon cayenne pepper
12 pound boneless pork shoulder roast, trimmed and cut into three pieces
1/2 cup water
1 small red onion, cut into very thin wedges
12 romaine lettuce leaves or savoy cabbage leaves
1 recipe Tomato-Avocado Salsa
Lime wedges and/or snipped fresh cilantro (optional)
In a bowl combine the first eight ingredients (through cayenne pepper). Sprinkle half of the spice mixture all over the pork pieces; rub in with your fingers. Place roast pieces in a 3 1/2- to 4-quart slow cooker. Add water to cooker. Cover and cook on low 9 to 10 hours or on high 4 1/2 to 5 hours.
Using a slotted spoon, remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. In a bowl toss together meat, remaining spice mixture, and the onion.
Spoon meat mixture evenly onto lettuce leaves. Top with salsa. Roll leaves up around filling. If desired, serve with lime wedges and/or cilantro.
Makes: 6 servings
Serving Size: 2 tacos each
Makes: 12 tacos
Prep: 25 min
Slow cook: 9 to 10 hrs (LOW) or 4 1/2 to 5 hrs (HIGH)