I made this over the weekend for a Mexican/Spanish inspired potluck that we hosted. Because of time and the ridiculous humidity that we were having, I decided to make this in the crock pot. I browned the meat before putting it in the crock, used all of the ingredients exactly as stated, and cooked it on high for 10 hours. We had a 4.3lb pork shoulder and 10 hours was the perfect amount of time. I opted not to put the finished carnitas in the oven to "crisp up" as the original instructions directed, although when I have more time I will definitely add this step! The result was a delicately flavored, moist, fall-aparty (like my word? lol), porky treat. We served them with the traditional carnitas fixin's of cilantro, tomatoes, red onions, and lime; but we also added salsa, guac, fried onions, various cheeses, and sour cream to the table, for the non-traditional. We served small flour tortillas and cilantro lime rice with this, which were equally great as a vessel for the pork. Everyone seemed to really enjoy it and there were hardly any leftovers. My only suggestion would be to add a little more chili powder or some thing similar to up the spice level (if you're into spicy these really were not spicy at all, but that could have been due to cooking in the crock pot as well). Next time I'm going to follow the exact cooking method which I'm sure will be even better!
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I made this over the weekend for a Mexican/Spanish inspired potluck that we hosted. Because...