There is a lot of ways to serve this up for a meal! Soft tacos, taco salads, burritos, or my very favrite burrito bowls, i guarantee you'll love this.
Jan's Confession: Ok, Ok, here's what I REALLY do. Instead of drizzling the pork with the olive oil, I really rub it all over with bacon grease/drippings. I keep a small jar of filtered bacon grease/drippings and find it gives the pork just a hint of smokiness while also helping to keep the dry rub in place during cooking. Just yum!
Slow Cooker Carnitas:
4 lb. pork roast or butt
2 Tablespoons garlic powder
1 Tablespoon oregano
1 Tablespoon Cumin
1-2 Tablespoons Chili powder (adjust amount to desired spice level)
1/2 Tabespoon ground pepper
1 cup orange juice (or fresh squeeze some oranges and limes)
1/2 cup sweet chili sauce (Franks Red Hot brand)
1 Tablespoon Siracha pepper sauce
2 Tablespoons olive oil
- In small bowl, mix together the garlic, oregano, cumin, chili powder and pepper. Set aside.
- In another bowl whisk together the juice, chili sauce, and pepper sauce. Set aside.
- Place pork roast into crockpot.
- Rub olive oil all over the pork roast.
- Rub the spice mix all over the pork roast.
- Drizzle orange juice mixture over the pork roast.
- Cook on high 5-6 hours or on low 8-10 till fork tender.
- Pull pork apart with 2 forks.
- If freezing for later, divide pork into freezer bags or containers. and also fill them with some of the pork broth as well.
- Freeze up to 3 months.
Thaw before using.
Jan's Tip: After pulling a batch out for dinner from the freezer and letting it thaw, I love to layer the meat chunks (reserving any thawed juice/broth for later) onto a cookie sheet and pop it under the broiler for a few minutes to let some of it get a bit crispy around some of the edges. It gives it that smoky grilled flavor. Then I drizzle some of the leftover broth from the freezer bag back over the meat before serving.
Doesn't that just look so much yummier roasted for a few minutes????