One of my all-time favorite recipes! The slow cooker keeps these carnitas moist and loads them up with flavor. Best combo for tacos is carnitas, salsa verde, onion, cilantro and a squeeze of lime. So good!
I didn't sear the pork pieces before putting them in the slow cooker, but you are welcome to experiment with that.
Don't forget to taste for seasoning after you shred the pork pieces; a final dash of salt can really enhance the flavors. And definitely let the meat simmer in the juices for another 10-15 minutes once you shred it as this makes a huge difference!
If you are crisping up your carnitas under the broiler, try to strain some liquid off of them before adding to the oven. This will help them crisp up quicker and you can always drizzle the liquid back over them after coming out of the oven.
What Meat is Carnitas?