Jackie Blanchard & Brandt Cox Slow Cooker Mojo Carnitas

one 2# picnic shoulder roast, cut into large chunks

spices: kosher salt, pepper, cumin, chipotle, dried oregano, paprika

1/2 onion, sliced

3 cloves of garlic, smashed and peeled

1 serrano peppers, split (can sub jalapeno)

1 beer

1 cup chicken broth, or any bone broth

1 cup orange juice

1/2 cup fresh lime juice

Instructions

 Season your pork well with kosher salt, pepper, cumin, chipotle, dried oregano, paprika. Sear chunks in a little oil over med high heat til golden, transferring meat into a slow cooker (crock or insta pot). Deglaze pan with 1/2 a beer when done searing, scrape up the bits from the pan, pour over the meat. Drink the remaining cold beer. Add onions, garlic, serranos, broth, and juices to meat in the pot. Cook on low in crock pot for 5-6 hours (or overnight) Cook in Insta pot 30 min on regular pressure.

Preheat your oven's broiler. Strain cooking liquid and reduce in a pot by a third of its volume. When roast is done cooking, remove meat and place onto a large baking sheet. Shred meat with two forks and spread over the surface area evenly across the baking sheet. Pour over reduced cooking liquid. Broil meat until deep golden, then mix up the meat, broil again. Do that one more time. Now you have crispy, juicy carnitas for taco night!

Serve with your favorite tortillas, guacamole and a fresh pico de gallo or salsa!

Pico de Gallo

2 ripe tomatoes, small dice

1 small red onion, small dice

1 cup roasted fresh corn kernels

1/2 jalepeno, seeded and minced

1 bunch fresh cilantro, chopped

fresh lime juice, salt, pepper to taste

Mix all ingredients in a bowl and let sit for a half hour so flavors meld.