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food_related/Carnitas.md

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-## Slow Cooker Carnitas
-
-### Ingredients:
-
-- 3 to 4 pounds pork shoulder or pork butt, cut into large chunks
-- 1 onion, finely chopped
-- 5 garlic cloves, minced
-- 2 teaspoons salt
-- 1 teaspoon black pepper
-- 1 teaspoon dried oregano
-- 1 teaspoon ground cumin
-- 1/2 teaspoon chili powder
-- 1/2 teaspoon paprika
-- 2 bay leaves
-- 1 cinnamon stick (optional)
-- 2 oranges, juiced (and keep the spent halves)
-- 2 limes, juiced
-
-### Instructions:
-
-1. **Preparation**: Combine the salt, black pepper, oregano, cumin, chili powder, and paprika in a small bowl. Rub this spice mixture all over the pork pieces.
-2. **Layering Ingredients**: Place the spiced pork chunks in the slow cooker. Spread the chopped onion and minced garlic over the pork. Tuck in the bay leaves and cinnamon stick around the meat.
-3. **Adding Citrus**: Squeeze the juice of the oranges and limes over the pork. After squeezing, add the spent orange halves to the slow cooker as well.
-4. **Slow Cooking**: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, or until the pork is tender and easily shreds with a fork.
-5. **Crisping (optional)**: Once cooked, transfer the pork to a baking sheet, shred it with two forks, and spread it out in a single layer. Place under a broiler for about 5 minutes or until the edges become crispy and golden. Alternatively, you can crisp up the pork in a hot pan with a bit of the cooking juices.
-6. **Serve**: Use the carnitas for tacos, burritos, salads, or any of your favorite Mexican dishes. Drizzle with some of the remaining juices from the slow cooker for added flavor.
-
-### Tips:
-
-- Skim off the fat from the juices left in the slow cooker and use it to moisten the pork before broiling or frying.
-- The addition of citrus, especially orange, gives a unique flavor to the carnitas, distinguishing it from other pulled pork dishes.