Cotton Southern Bistro's Chef Brown stopped by to make us his Slow-Cooker Carnitas.
Ingredients:3-4 pound pork shoulder roast (Boston butt)
1/4 cup orange juice
Juice of one lime
1 cup salsa
1 teaspoon cumin
1 teaspoon garlic
1 teaspoon cinnamon
1 teaspoon paprika
1 tablespoons brown sugar
Directions:Cut shoulder down into 4 pieces, Season with dry seasonings. Add to your slow cooker orange juice,lime juice, and salsa.
Place pork in pot and cook on low for 8 hours or on high for 4 hours.
Remove pork from cooker and shred on cookie sheet adding cooking liquid to moisten meat. Crisp slightly in hot pan or under broiler for 5 minutes to get that charred texture.
Serve with Tortillas, Pico degallo, and a side of rice.