Sherry Wagner’s carnitas.
Ingredients
- 1 pork shoulder or butt roast (5-6lbs)
- 1 large onion, chopped
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp chili powder
- ½ tsp garlic powder
- 2-3 cups of water
- Salt, to taste
Method
- Place onions in bottom of slow cooker or instant pot, add pork. Add enough water for it to be sitting in about 3 inches of water. Then season the pork with the seasonings and try to get the seasoning to stay on the roast and not end up in the water.
- Cook on low 8-10 hours on low or 30-45 minutes on high pressure.
- Turn on broiler to high.
- Lift pork from cooker and shred with two forks. Place meat and onions in a rimmed baking sheet. Season with salt to taste.
- Broil on high until well browned, about 10 minutes, flipping after 5 minutes. Serve immediately or refrigerate until ready to eat.
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