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Carnitas Filling

Reviewed: Apr. 17, 2009
I too have a personal touch. I sear my pork shoulder on a charcoal grill, then coat with spices and place in slowcooker. The house smells wonderful all day. Then I remove the pork and reduce the liquid, and add lard to the mixture to crisp up the shredded meat. The charcoal really adds a smoke flavor that stays with the meat throughout the boiling process.
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