Full Recipe Details
1-1/4 tablespoon chili powder blend
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
4-5 cloves garlic, peeled and smashed
2 onions, cut into eighths (use regular yellow or white onions, not sweet onions)
1 cup orange juice
1/4 cup lime juice
Remove excess fat, but don’t trim all the fat off.
Rub very lightly with olive oil. This helps the spice blend stick.
Whisk together chili powder, cumin, oregano, salt and pepper.
Rub the spice mixture thoroughly all over the shoulder.
Put garlic, onions, orange and lime juice into slow cooker.
Place shoulder on top, fat side up.
Cook on low 8-9 hours, medium 5—6, or high 4-5, or until meat registers 170 or a little higher.
At this temperature, meat will be cooked through and tender enough to shred.
Remove shoulder and shred meat with 2 forks.
Skim off as much fat as you can from juices.
Return meat to slow cooker and adjust seasonings to taste.
Preheat oven to broil.
Spoon out carnita mixture onto sprayed baking pan and broil just until crisp and a little crusty, a few minutes.