The Best Slow Cooker Carnitas, Great For Tacos! - cooking recipe

Ingredients

2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bay leaves
1 large onion, sliced into large peices
2 cups chicken broth or 2 cups water
1 (4 -6 lb) boneless pork shoulder or (4 -6 lb) boston butt
2 tablespoons canola oil or 2 tablespoons vegetable oil

Preparation

Mix the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano and black pepper together in a small bowl. Coat the pork shoulder roast with the dry rub.
Place the sliced onion and bay leaves in the bottom of your slow cooker, lay pork shoulder roast on top. Carefully pour water or chicken broth around the roast, making sure you don't disturb the dry rub.
Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 3 hours.
When the pork is tender, remove from slow cooker, remove and discard excess fat and shred with two forks. Reserve cooking liquid.
Place shredded pork into a large skillet with 1 cup of reserved cooking liquid over medium high heat, stirring occasionally. Once liquid has cooked down completely, add canola or vegetable oil. Stir occasionally for 15-20 minutes or until the meat has reached desired crispiness.
Serve in warm flour or corn tortillas with your favorite taco toppings. We serve ours cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage and lime wedges,.