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• 1 (4-5 lbs, boneless and trimmed) pork shoulder/butt*
• 1 c chicken broth
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 T chipotle powder (buy it on Amazon)
• 2 t cumin
• 1 t black pepper
• 1 t chili powder
• 1 1/2 t salt

Add all ingredients except the pork shoulder to a large slow cooker and stir to combine. Add the pork shoulder and turn to coat in the mixture. Cook on low for 8 hours (or on high for 4-5 hours) until the pork is tender. Shred with a fork.

Set the oven to broil and prepare a baking sheet with aluminum foil. Use a slotted spoon to transfer the shredded pork to the prepared baking sheets, spreading in an even layer. Place one sheet under the broiler for about 5 minutes or until the edges of the pork begin to brown. Remove the sheet from the oven and ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, then toss with some tongs. Broil for an additional 5-10 minutes until the meat is more crispy. Repeat until all the pork is crisped.

Serve immediately. Excellent in street tacos.

Refrigerate any remaining carnitas up to 3 days or freeze up to 3 months.

*You can use a larger portion with the bone in. Just remove the bone(s) and excess fat once it’s cooked through, before shredding.