The recipe is: you rub the spices on the pork roast, put it in the crockpot with citrus juice squeezed on top, and let it cook. That's it. It's minimal work for maximum flavor...enjoy :)
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(WHAT YOU WILL NEED)
1 tablespoon each of your favorite dried mexican spices. I use:
cumin, chili powder, garlic powder, and dried oregano.
2 teaspoons of salt and 1 teaspoon pepper
one 5-pound pork butt (trim excess fat but leave some for flavor and juice)
1 large onion, quartered
1 bay leaf
the juice of 2 oranges and 3 limes (plus extra limes for the finished carnitas)
small, street taco flour tortillas
Toppings: chop radishes, cilantro/parsley, jalapeno pepper, green onions, fresh limes, cotija cheese
Combine all spices in a bowl and rub all over your pork roast--sides and bottom, too. Place in the crock pot on top of the quartered onion with bay leaf.
Squeeze the juice of oranges and limes over and around the pork.
Cook for 5 hours on low or 7-8 hours on high.
When it's done, take pork out of the crockpot and place in large pan, with the slices of onion that have cooked down. Shred with forks. NOW YOU HAVE A DECISION TO MAKE: do you leave it as is, a pan of juicy, citrusy meat or place it under the broiler to get the pork browned and crispy on the edges? I have done both, but usually leave it as is because that garlicky, sour orange juice that runs down your hand when you take your first bite is heaven.
(if you choose to brown the meat, place it on a sheet pan under the broiler for approximately 5 minutes until the edges become browned and crispy)
No matter what you decide, sprinkle some finishing salt over the meat before serving--
Warm tortillas in oven if you used it to brown, or in microwave if you didn't
Place meat and toppings in your tortilla and enjoy!
TIP #1: a squeeze of fresh lime puts it over the top--sour heaven!
TIP #2 because I love you: these taste even better the next day.
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