Carnitas Del Crock Pot

• 1 (6 -8 lb) pork butt, also called pork shoulder
• 2 tablespoons coarse salt
• 1 tablespoon ground cumin
• 1 tablespoon fresh ground black pepper
• 1 tablespoon dried oregano
• 2 teaspoons ground cinnamon
• 1 teaspoon cayenne pepper (to taste)
• 8 whole garlic cloves, smashed
• 4 chipotle peppers (canned or dried, I cheat and add 1 tablespoon Tabasco chipotle sauce)
• 1 cup tomato juice
• 1 cup fresh orange juice

1. Trim excess fat from the meat and discard.
2. Place the meat in a large Crock pot/slow cooker.
3. Combine the remaining ingredients in a bowl and pour over the meat.
4. Cover Crock pot and program to cook on LOW for 8 hours.
5. Meat is done when it literally falls off the bone.
6. When cool enough to handle, lift the meat from the juices and place in a large bowl.
7. Remove the bone, then shred the meat.
8. (I used boneless pork butt.
9. ).
10. Skim the fat from the juices and keep as a medium for re-heating the meat.
11. Or, use the leftover juices as a soup base.
12. For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.

pork butt, coarse salt, ground cumin, fresh ground black pepper, oregano, ground cinnamon, cayenne pepper, garlic, peppers, tomato juice, orange juice

Taken from www.food.com/recipe/carnitas-del-crock-pot-433570 (may not work)