Name: Classic Slow Cooker Carnitas with Boneless Picnic Roast
Prep time: 20 min
Cook time: 570 min
Total time: 590 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lb boneless pork picnic roast; 1 tsp black pepper, freshly ground; 2 tsp ground cumin; 1 1/2 tsp dried oregano; 1 tsp garlic powder; 1 tsp smoked paprika; 2 medium yellow onions, cut into 1-inch chunks; 6 cloves garlic, smashed; 2 navel oranges, halved, juice squeezed and halves reserved; 2 limes, halved, juice squeezed and halves reserved; 1/2 cup low-sodium chicken broth; 1 tbsp olive oil

Steps

In a small bowl, combine the kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and smoked paprika. Pat the boneless picnic roast completely dry with paper towels, then rub the spice mixture all over every surface of the roast, pressing it in firmly. 5 min
Spread the chunked onions and smashed garlic cloves in an even layer across the bottom of a 6-quart or larger slow cooker. This forms a rack that keeps the pork off the bottom and builds flavor in the braising liquid. 3 min
Place the rubbed roast on top of the onion bed. Pour the squeezed orange juice, lime juice, and chicken broth over and around the roast. Nestle the squeezed orange and lime halves directly into the liquid alongside the pork. They continue releasing oils and juice as they cook. 3 min
Place the lid on the slow cooker and cook on LOW for 8 to 10 hours, until the pork is completely fall-apart tender and reaches an internal temperature of at least 205F. Do not cook on HIGH; the lower temperature allows the collagen to break down slowly for the best texture. Resist lifting the lid during cooking. 540 min
Transfer the cooked pork to a large cutting board and let it rest for 10 minutes. Using two forks, shred the meat into large, chunky pieces, discarding any large fat caps. Discard the spent citrus halves. Reserve about 1/2 cup of the braising liquid from the slow cooker. 15 min
Position an oven rack about 6 inches from the broiler element and preheat the broiler to HIGH. Line a large rimmed sheet pan with foil and drizzle with olive oil. Spread the shredded pork in a single, even layer across the pan, then spoon the reserved braising liquid over the top of the meat. 5 min
Broil for 5 to 8 minutes, watching closely, until the edges of the pork are deeply caramelized and crispy. Do not stir during broiling; leaving the meat undisturbed is what creates those crispy, lacquered edges. Remove from the oven as soon as the edges are browned but before the meat dries out. 8 min
Serve immediately in corn tortillas or over rice, topped with white onion, fresh cilantro, and salsa. Offer lime wedges on the side for squeezing. 2 min

Chef's notes

Trim large hard fat caps from the exterior of the roast before rubbing, but leave the internal fat and connective tissue intact. That intramuscular fat renders down during the long cook and is the source of the carnitas' richness and moisture. Removing it before cooking guarantees dry meat. The pork is done when it shreds with zero resistance at 205F to 210F internal. If it feels tough or fights back at all after 8 hours, put the lid back on and give it another 30 to 60 minutes. There is no shortcut for undercooked collagen. The single biggest mistake at the broiling step is overcrowding the pan. If the shredded pork is piled up, it steams instead of crisping. Use two sheet pans if needed to keep the meat in one flat layer. Make-ahead: The pork can be slow cooked up to 2 days in advance. Store shredded pork submerged in its braising liquid in a sealed container in the refrigerator. Reheat gently in a skillet, then proceed with the broiling step fresh for maximum crispiness. Storage: Leftover carnitas keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Re-crisp in a dry skillet over medium-high heat or under the broiler for 3 to 4 minutes rather than microwaving, which makes them rubbery.

Source: Chef Rocky

Classic Slow Cooker Carnitas with Boneless Picnic Roast

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