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Pork Carnitas

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I really like this recipe and it was so easy to make.  I found pork on sale for 99 cents/lb and deboned it, though, I do not have the butcher skills that my dad has, who was a professional butcher.  This recipe comes from No Fuss Foods blog.  I didn't really change too much here.

We used the carnitas to make copycat Chipotle Pork Carnita Bowls, but they would be good in tacos or enchiladas, too.  Very yummy.
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  • 4-5 lbs of boneless pork (trim fat off of pork)
  • 10 garlic cloves, minced
  • 1 cup orange juice
  • 1 cup water
  • 1 Tspn ground cumin
  • 1 Tbspn sea salt
  • 1/2 Tbspn ground pepper
  • 1/2 tspn cayenne pepper
  • 5 bay leaves
  • Cut pork into chunks.  This makes shredding easier, but if you don't want to, you really don't have to. I did, though.
  • Place pork in slow cooker (crockpot).
  • Add all the rest of the ingredients, minus the bay leaves.  Mix.
  • Pour the juice marinade over the pork.  
  • Add the bay leaves.
  • Cover and cook for 8-10 hrs on low or 4-5 hrs on high.
  • After it's cooked, remove bay leaves.
  • Remove pork from juice with a slotted spoon into a bowl that will hold all the pork.
  • If you want a fattier taste, you can fry the pork in bacon grease (lard) for a bit to get it crispier, which is what the original recipe calls for.  I did this with half the pork and it was good either way.  Both ways taste good.
  • Also, you may want to reserve some of the juice to go with the pork just to keep it moist when you aren't using it.

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