Crock Pot Pork Carnitas

I wish I could take credit for inventing this recipe but I can’t. I can definitely take credit for it being on my menu list on an almost weekly basis though. My dear friend from high school contributed this recipe to my daughter’s cheerleading team’s cookbook (which has turned into my recipe Bible at this point). I hope you enjoy this one as much as I do. Seriously! It’s awesome!

Crock Pot Pork Carnitas

1 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
1/4 tsp ground cinnamon
1 boneless pork shoulder roast
3 bay leaves
1 can beef broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with spice mixture. Place the bay leaves in the bottom of crock pot and place pork on top. Pour broth around sides of pork, being careful not to rinse off the spice mixture. Cover and cook on low until pork shreds easily with fork, approximately 6 hours. Turn meat over after 4 hours. When pork is tender, remove from crock pot and shred with two forks. Disgard bay leaves. Use cooking liquid as needed to moisten the meat. Can be served in tortillas with shredded lettuce, diced tomato, sour cream, and hot sauce. A side of black beans and/or rice can complete your meal.