Crockpot Pork Carnitas

Crockpot Pork Carnitas 3 lb to 4 pork shoulder 1 large onion quartered 1 tbsp garlic powder 1 tbsp cumin 1 tbsp chili powder 2 tsp onion powder 1 tsp dried oregano 1 tsp salt 1 tsp pepper 2 bay leaves 1 whole cinnamon stick 1 cup orange juice 12 oz beer Cut the pork shoulder into large 2 inch chunks. Trim some of the fat if needed. In your crockpot add the rest of the ingredients and stir. Add the pork to the crockpot and stir. There should be enough liquid to cover the pork. Cook on low for 8 hours or high for 5 hours. Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat or strain the liquid and use it to make a gravy. See notes for instructions. Serve on tacos, burritos, tamales, sandwiches, etc. Recipe Notes To make a gravy from the leftover juices, strain the liquid through a sieve. Add the liquid to a saucepan and sprinkle 2 to 3 tbsp of all-purpose flour over it. Whisk it vigorously until smooth and comes to a boil, over medium heat. If you wanted crispy pork carnitas, line a baking sheet with aluminum foil. Spread the pulled pork over the prepared baking sheet and place it under the broiler for about 3 to 5 minutes or until crispy. Store pork carnitas leftovers in an airtight container in the fridge for 3 to 5 days.