Crispy Slow Cooker Carnitas

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  4 lbs Pork Loin
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Oregano, Dried
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  1 tbsp Cumin, Ground
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  1 tbsp Paprika, Ground
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  1.5 tbsp 1 1/2 - 2 Tablespoons Salt (1 Tablespoon Table Salt, Adjust To Your Tastes)
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  1 tsp 1 teaspoon ground black pepper
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  2 tbsp Brown sugar
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  1 Yellow Onion(110g)
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  6 Garlic(24g)
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  1 JalapeñO Pepper(14g)
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  14 oz Tomato, Canned, Crushed
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  0.3 cup Lime Juice, Fresh
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  2 Ancho Chile, Dried(34g)

Instructions

1. 1Pat the 4 pounds of pork shoulder dry. Combine the dried oregano, ground cumin, paprika, salt, black pepper, and brown sugar in a small bowl, then rub the spice mixture evenly over every surface of the pork.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the pork on all sides, 3–4 minutes per side, until deeply browned all over. Transfer to the slow cooker.
3. 3In the same skillet, cook the chopped onion, sliced garlic cloves, and chopped jalapeño over medium heat for 3–4 minutes until softened. Pour in the canned crushed tomatoes and lime juice and stir to combine. Pour everything over the pork in the slow cooker.
4. 4Lay the sliced ancho chiles around and over the pork. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is completely fork-tender and shreds with minimal resistance.
5. 5Remove the pork and let it cool for 10 minutes, then shred it fully with two forks, discarding any large fat pieces. Reserve about 1/2 cup of the cooking liquid.
6. 6Set your oven broiler to high. Spread the shredded carnitas in a single layer on a rimmed baking sheet. Drizzle with the reserved cooking liquid. Broil for 5–8 minutes, watching closely, until the edges are crispy and caramelized — the meat should be golden and slightly charred in spots.
7. 7Divide the crispy carnitas evenly into 6 meal-prep containers while still warm. Seal and refrigerate for up to 4 days or freeze for up to 3 months.