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Pork Carnitas

This pork is the bomb.com.  It is amazing because it’s done in the slow cooker and it only takes a few ingredients.  This pork is so amazing that a couple of friends took cupfuls home as a “snack” for the drive home haha (even after tupperware was offered).  I found this recipe on http://www.allrecipes.com, and used other reviewers advice and doubled the spice rub (which is how I’m listing it below).

It is rich and slightly sweet and overall completely yummy!

1, 3-4 pound pork shoulder roast (I used bone in roast)

1 tsp salt

2 tsp garlic powder

2 tsp ground cumin

1 tsp dried crumbled oregano

1 tsp ground coriander

1/2 tsp cinnamon

4 bay leaves

2 cups chicken broth

Mix together all the spices.  I used about a 3 pound roast with the bone in and was using a smaller crock pot, so I actually cut the roast in half.  This did work out well so that I could coat more of the roast with the spice mixture.  Rub the spices all over the roast, you want to make sure it is covered and that you really rub it in.

Place the bay leaves in the bottom of the pot and place the coated roast on top.    Pour the chicken broth around the roast, being careful not to rinse the spice mixture off.

Roast the pork on low until it shreds easily with a fork, about 10 hours.  The original recipe advised to flip the roast after 5 hours, which I did do (though several reviews said that this is unnecessary).  Carefully find and remove the bay leaves.  Some reviewers said to remove the pork, shred and place on a baking sheet and cook the pork on a fairly high temperature to crisp up the meat.  But, for my taco bar, I just shredded the meat and left it right in the crock pot.

Sooo delicious!  I will definitely be making it again very soon.

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About Hang Onto Your Fork

I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!

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