Pork Carnitas

Recipe adapted from allrecipes.com

This recipe can be made in a Dutch oven or in the crock pot. I didn't want to use the oil the original recipe recommends, so I put it in the crock pot.

4 lbs pork shoulder, cut into several large pieces and all visible fat removed
1 onion, chopped
1 TB kosher salt
1 TB chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1 clove garlic, crushed
3 TB lime juice
2 C chicken broth

Put onions in the bottom of the crock pot. Combine salt, chili powder, oregano, cumin, garlic and lime juice; pour over pork pieces and toss to coat. Put pork and any remaining juice in crock pot. Carefully pour chicken broth around the pork pieces so as not to remove the spice coating. Cook on LOW for 4-6 hours, or until pork shreds easily.

Preheat oven to 400 F. After pork is shredded, line a cookie sheet with foil and spread pork evenly, keeping juices from the crock pot nearby. Bake the pork in oven until browned, about 30 min. Drizzle more of the cooking liquid on the meat every 10 minutes to keep it from drying out. You want it a little crispy but not dry--if that makes any sense...

**I like to serve this meal on a bed of lettuce (2 C for lean and green), with 1/2 C Cilantro-Lime Cauliflower Rice and homemade Restaurant-Style Salsa.**