Pork Carnitas from Leslie Coppin

This is the pulled pork for the carnitas  that were served at the Christmas dinner.

Pulled Pork Recipe

Spice Rub:

3 Tb chili powder

2 tsp cumin

⅛ c kosher salt

Pork Shoulder  (9-11 pounds)

Rinse and pat dry shoulder. Apply all of the spice rub liberally to the entire surface of the shoulder. Put the 8-10 cloves of garlic in the bottom of the crock pot first. Set the pork shoulder inside and set the crock pot to low. Do not add any liquids. Cook for about 16 hours or until the meat falls apart.   It’s really important to cook on low for a long time so the meat will shred easily.

Once it’s cooked, remove the pork for the pot. Set aside to cool a little. Save the liquid by pouring it into a clear container and set aside.

Remove the fat and bone from the pork and shred the meat. Return the shredded meat to the crock pot.

The liquid will separate with the fat on top. Try to skim off the fat and return about 2 cups of the broth back into the crockpot with the meat. The meat should be moist but not soupy.