Slow Cooker Carnitas

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  2 2 small cinnamon sticks ($0.95)
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  0.5 tbsp Oregano, Dried
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  0.5 tbsp Cumin, Ground
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  0.5 tsp 1/2 tsp salt ($0.02)
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  Freshly cracked pepper ($0.05)
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  0.5 tsp 1/2 tsp chipotle pepper powder ($0.05)
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  3 lbs Pork Shoulder (Boston Butt)
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  2 Orange(262g)

Instructions

1. 1Dice the yellow onion into large chunks and mince the garlic cloves. Halve both small oranges and set aside for juicing.
2. 2In a small bowl, combine the oregano, cumin, salt, freshly cracked pepper, and chipotle pepper powder. Rub the spice mixture all over the pork butt roast until evenly coated.
3. 3Place the seasoned pork butt in the slow cooker. Scatter the diced onion, minced garlic, and cinnamon sticks around and on top of the pork.
4. 4Squeeze both oranges directly over the pork, letting the juice run down over the onion and spices.
5. 5Cover and cook on low for 8–10 hours, until the pork is very tender, pulls apart easily with a fork, and the internal temperature reaches at least 195°F.
6. 6Transfer the pork to a cutting board. Using two forks, shred the meat into bite-sized pulled pieces, discarding the cinnamon sticks and any large fat pieces.
7. 7Return the shredded pork to the slow cooker and stir to combine with the cooking juices, onion, and garlic.
8. 8Divide the carnitas evenly into meal-prep containers. Allow to cool to room temperature before sealing and refrigerating.