Slow-Cooker Pork Carnitas

Cooking a pork shoulder in a Crock-Pot means that you'll have the juiciest, tenderest filling for tacos ready and waiting for you when you get home from work. Then all you'll need to do is add your favorite fixings.

8 servings

1 white onion, halved and thinly sliced

5 garlic cloves, minced

1 jalapeño, minced

3 pounds cubed pork shoulder

Spice & EZ Chili Lime Blend

2 oranges

1 lime

⅓ cup chicken broth

1. Place the onion, garlic, jalapeño and pork in the base of a slow cooker. Add the Spice & EZ Chili Lime Blend.

2. Zest the oranges and lime over the pork, then halve them and squeeze the juice over the pork. Pour the broth over the pork as well.

3. Put the lid on the slow cooker and set the heat on low. Cook for 6 hours, or until the meat is tender and easy to shred with a fork.

4. Use two forks to shred the meat. The pork can be served immediately (we prefer it in tacos) or stored in an airtight container in the refrigerator for up to five days, or in the freezer for up to a month.

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