Crispy Slow Cooker Carnitas

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  Pork Loin(1814g)
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  Olive oil(15g)

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

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  Oregano, Dried(15g)
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  Cumin, Ground(15g)
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  Paprika, Ground(15g)
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  1 1/2 - 2 Tablespoons Salt (1 Tablespoon Table Salt, Adjust To Your Tastes)
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  1 teaspoon ground black pepper
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  Brown sugar(30g)
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  Yellow Onion
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  Garlic
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  JalapeñO Pepper
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  Tomato, Canned, Crushed
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  Lime Juice, Fresh(60g)
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  Ancho Chile, Dried

Instructions

1. 1Rinse and pat the pork loin dry with paper towels. Combine the oregano, cumin, paprika, and brown sugar in a small bowl, then rub the mixture evenly all over the pork.
2. 2Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 1–2 minutes until shimmering. Sear the pork on all sides for 3–4 minutes per side until deeply browned, then remove and set aside.
3. 3In the same pot, sauté the onion, garlic, and jalapeño over medium heat for 3–5 minutes until softened and fragrant. Stir in the crushed tomatoes and lime juice, then return the pork to the pot. Add the dried ancho chiles and enough water to come halfway up the sides of the meat.
4. 4Reduce heat to low, cover with a lid, and simmer for 6–8 hours until the pork is fork-tender and shreds easily. Check periodically that liquid remains; add water as needed. The meat is done when it pulls apart with minimal resistance.
5. 5Remove the pork from the pot and let cool for 10 minutes, then shred completely with two forks, discarding any large fat pieces. Reserve 1 cup of cooking liquid from the pot.
6. 6Heat a large skillet over medium-high heat and add 2 tablespoons of the reserved cooking liquid. Add the shredded pork in a single layer and cook for 5–7 minutes, stirring occasionally, until the edges are golden brown and crispy. Repeat in batches if necessary.
7. 7Divide the crispy carnitas evenly into 6 airtight containers while still warm. Drizzle each portion with reserved cooking liquid, then seal and refrigerate.