Juicy pork carnitas Recipe

Name: Juicy pork carnitas
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Yield: 6 servings
Ingredients: 1.5 kg boneless pork shoulder blade; 1 tsp salt; 1 tsp chili powder; 1/4 tsp hot-red-chili-flakes; 1/8 tsp cumin; 1 cinnamon stick; 1 bay leaf; 1 small onion, cut into 8 wedges; 2 garlic cloves, thinly sliced; 1 avocado

Ingredients

1.5 kg boneless pork shoulder blade
1 tsp salt
1 tsp chili powder
1/4 tsp hot-red-chili-flakes
1/8 tsp cumin
1 cinnamon stick
1 bay leaf
1 small onion, cut into 8 wedges
2 garlic cloves, thinly sliced
1 avocado

PREP TIME 15m	COOK TIME 4h10m	TOTAL TIME 4h25m
YIELD 6 servings

Instructions

Set slow cooker to high.
Cut pork into 4-in. pieces. Combine salt with chili powder, chili flakes and cumin. Rub into meat until fully coated.
Season with pepper. Arrange pork in 1 layer in slow cooker insert. Add cinnamon stick, bay leaf, onion and garlic. Cover with lid and cook for 4 hours.
Remove pork to a cutting board and let cool slightly. Using a fork, pull the pork apart into bite-sized pieces.
Spoon 2 tbsp of drippings and cooked onions from slow cooker into a large non-stick frying pan set over medium-high.
Add half of pork to hot pan and cook until edges are slightly crispy, 4 to 6 min. Repeat with remaining pork, adding additional drippings if needed.
Serve immediately with Green-herbs rice and Mexican crema. Garnish with avocado wedges.