Slow Cooker Carnitas Recipe By Tasty

Steps:

• Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
• Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Steps:

• Cut pork into 6 equal pieces. Add it to the slow cooker.
• Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
• Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
• Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
• Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
• Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
• Enjoy!

Steps:

• Cut each piece of jackfruit in half, then transfer to a slow cooker.
• Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
• Cover and cook on high for 3 hours or low for 6 hours.
• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
• Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
• Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
• Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

Steps:

• In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours., Remove roast; remove and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chiles. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.