Carnitas

I'll preface this post by saying I'm not a big fan of pork roast.  Ham, yes.  Bacon, heck yes.  Pork tenderloin, sometimes. Ribs, occasionally.  But even so, I decided to try to make carnitas, based on a delicious meal I had at a NWA restaurant called Table Mesa.   I combined 5-6 different recipes to come up with this one.

And my recipe was just ok.  Everyone really liked it except me, however, like I said, I don't really care for pork roast.   But I will say that everything is better with cilantro, lime, and avocados, especially pork roast!

Slow Cooker Carnitas

2-3 lb pork shoulder roast
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika
a pinch of red pepper flakes
a splash of orange juice
1 cup beef or chicken broth

Combine the vinegar and spices in a small bowl a rub over the pork roast.  Add a splash of orange juice, and about a cup of beef broth.  Cook on low for 8-10 hours.  Shred the pork and return it to the crock pot to keep warm until ready to serve.   Serve with warm tortillas, avocado, cheese, limes, and cilantro.