Slow-Cooked Pork Carnitas

This slow-cooker pork carnitas recipe provides an effortless way to enjoy a classic, satisfyingMexican dishwith minimal hands-on time.

To make it, tender pork shoulder is slow-cooked with savory spices and aromatic herbs.

Sprinkle half of the spice mixture all over the pork pieces; rub in with your fingers.

Credit: Andy Lyons

Place roast pieces in a 3 1/2- to 4-quart slow cooker.

Add water to cooker.

Cover and cook on low 9 to 10 hours or on high 4 1/2 to 5 hours.

Shred Meat

Using a slotted spoon, remove meat from slow cooker.

Using two forks, coarsely shred meat; discard any fat.

In a bowl toss together meat, remaining spice mixture, and the onion.

Spoon meat mixture evenly onto lettuce leaves.

Roll leaves up around filling.

If desired, serve with lime wedges and/or cilantro.

Remove 1/2 teaspoons zest and squeeze 2 tablespoons juice from lime.

In a bowl combine zest, juice, and remaining ingredients.

Add half of the pork and half of the red onion.

(Avoid stirring the mixture constantly or meat will not brown well.)

Using a slotted spoon, remove meat and onion from oil; keep warm.

Repeat with remaining meat and onion.

If necessary, add additional oil for the second batch.

Continue as directed in Step 3.

Refrigerate for up to four days or freeze for up to three months.

Thaw overnight in the refrigerator if frozen.

Reheat on the stovetop, adding a splash of water or broth if needed.

you could also heat, covered, in a preheated 350F oven, or in the microwave.

Serve inside lettuce or cabbage leaves, or tortillas with fresh accompaniments.

2,000 calories a day is used for general nutrition advice.