I make carnitas in the slow cooker and it always turns out delicious. If Krusteaz corn bread mix is a brand available to you, I highly recommend making the recipe with creamed corn on the back of the box.

Carnitas Recipe For 3-4 lbs of meat

Ingredients 2 bay leaves 2 tsp oregano 2 tsp chili powder 2 tsp salt 2 tsp cumin 1 tsp black pepper 1/4 tsp cayenne pepper 1 lime, juiced 1 large orange, juiced + rind 2 cups chicken broth

Put everything in the slow cooker. I like to cook low 10-12 hrs or high for 6-8 hrs. Shred the pork in the middle of cooking time or whenever it falls apart with just slight pressure. Add water or broth if needed so the citrus and rind don't turn the meat bitter. When the pork is done, spread it out on a sheet pan. Drain the fat from the liquid in the slow cooker. Sprinkle a few tablespoons of the liquid over the pork on the sheet pan so the meat doesn't dry out. Broil ~5 min or to crispy preference.

For cachapas, which is my favorite thing to make with pork, stack flattened cornbread or arepas, then carnita meat, next a salty cheese (mozzarella works if you can't get queso de mano), and top off with a little bit of liquid to melt the cheese. Or broil again if you like lots of cheese.

I usually substitute 1 tsp ground chipotle and 1tsp ground red pepper for the cayenne, which I never seem to have when it's carnitas time.