Slow Cooker Carnitas

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  Yellow Onion
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  Garlic(240g)
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  2 small cinnamon sticks ($0.95)
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  Oregano, Dried(8g)
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  Cumin, Ground(8g)
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  1/2 tsp salt ($0.02)
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  Freshly cracked pepper ($0.05)
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  1/2 tsp chipotle pepper powder ($0.05)
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  Pork Shoulder (Boston Butt)(1361g)
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  Orange

Instructions

1. 1Dice the onion and mince the fresh garlic. Combine the oregano, ground cumin, salt, and pepper in a small bowl.
2. 2Cut the pork shoulder into 2-inch cubes. Toss the pork with the spice mixture until evenly coated.
3. 3Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the pork for 3–4 minutes per side until golden brown on all surfaces. Set the seared pork aside on a plate.
4. 4In the same pot, add the diced onion and cook over medium heat for 3–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
5. 5Use a vegetable peeler to remove the zest from the orange, then squeeze the orange to yield approximately ½ cup juice. Return the seared pork to the pot along with the orange juice and zest. Cover and reduce heat to low. Simmer for 2–2.5 hours, stirring occasionally, until the pork is very tender and shreds easily with a fork.
6. 6Using tongs, shred the pork directly in the pot, breaking it into bite-sized pieces. Divide the shredded pork and braising liquid evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, transfer one portion of pork and liquid to a skillet over medium-high heat. Cook for 5–7 minutes, stirring occasionally, until the edges become golden and crispy.
8. 8Serve the crispy carnitas in tacos, burritos, or burrito bowls.