Pork Carnitas (Mexican Slow Cooker Pulled Pork)

• •
  4 lbs Pork Loin
• •
  3 tsp 3-4 teaspoons salt
• •
  1 tsp 1 teaspoon pepper
• •
  1 tbsp Oregano, Dried
• •
  1 tbsp Cumin, Ground
• •
  1 Yellow Onion(110g)
• •
  8 Garlic(24g)
• •
  2 Lime Juice, Fresh(60g)
• •
  0.8 cup Orange Juice, Fresh
• •
  0.8 cup Cola Beverage, Regular
• •
  2 2 bay leaves

Instructions

1. 1Pat the 4 lbs boneless pork butt dry with paper towels. Rub 3–4 tsp salt, 1 tsp pepper, 1 Tbsp dried oregano, and 1 Tbsp ground cumin evenly all over every surface of the pork.
2. 2Place the seasoned pork butt in the slow cooker. Add the onion wedges, smashed garlic cloves, juice of 2 limes, juice of 2 large oranges, ¾ cup coke, and 2 bay leaves around and over the pork.
3. 3Cover and cook on low for 8–10 hours until the pork is completely fork-tender and pulls apart with no resistance. The meat should shred easily when pressed with a fork.
4. 4Transfer the pork to a large cutting board. Reserve 1 cup of the cooking liquid from the slow cooker and discard the bay leaves. Using two forks, shred the pork into bite-sized pieces.
5. 5Return the shredded pork to the slow cooker and toss with the remaining cooking liquid. Increase the slow cooker to high and cook uncovered for 20–30 minutes, stirring once or twice, until the liquid reduces and the pork absorbs the concentrated juices.
6. 6Taste and adjust seasoning if needed. The pork is ready when it is juicy, deeply flavored, and the liquid has mostly absorbed.
7. 7Divide the pork carnitas evenly into meal-prep containers while hot, spooning any remaining cooking liquid over each portion. Refrigerate for up to 5 days or freeze for up to 3 months.