Very good, but hubs wanted to know if they should be spicier. I wouldn't know; not sure I've ever had carnitas. If that's what he wants though, I'll add a bit of cayenne and maybe a tad of red pepper flakes next time to jack up the heat. I used 8 pork chops instead of pork roast--we don't have pork roast right now, and I think that might have helped with the flavor permeating the meat. I doubled the spices except the salt (only did 1 1/2 tspns) and cinnamon (kept that to 1/4 tspn) because I didn't want either to overpower--and hubs can be squirrelly about "weird" flavors in his meat. I probably would've been fine with doubling both though, as there was no odd flavor or saltiness he remarked upon. I didn't double the liquid and hubs wanted rice on his tacos that we made, so I used the 2 cups of liquid from the meat to make him a batch of rice. Very good, and this results in a good amount of meat that we can make into pulled pork sandwiches or whatever. I love that this is a slow cooker recipe and it seems pretty versatile. The pork just falls apart--I broke it up with a fork and knife while still in the slow cooker and let it soak up some juice before turning it completely off. One note: new slow cookers (which I have since I broke my old one--boo!) tend to heat faster and run hot, so I didn't need anywhere near 10 hours. I think it was in the slow cooker for about 6, but it likely could've been in there longer since this recipe has plenty of liquid for moisture.
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Very good, but hubs wanted to know if they should be spicier. I wouldn't know; not sure I've...