- 2 to 3 pound Pork shoulder or butt
- 1 tsp each of these dry spices: Cilantro, Cumin, Thyme, Mexican Oregano, all-purpose Meat Seasoning (Paleo followers substitute crack black pepper and unrefined sea salt for the all-purpose meat seasoning)
- 3/4 to 1 cup chicken broth (Paleo followers if you don’t have access for homemade chicken broth use water instead)
- 2 cloves garlic, peeled and crushed
- (optional) 1 Jalapeno pepper, cored, seeded and diced
Mix together all of the spices, I recommend grinding them in a pestle & mortar so that the end result are finely ground spices. Rub this spice mixture all over the pork, place in a gallon size zip lock bag and refrigerate overnight.
The next morning, place the seasoned pork into a crock pot, pour in the chicken broth until it measures between 1/4 inch to 1/2 inch up on the Pork. Add the garlic and cook on low for 8 hours. Turn crock pot off and let the pork cool in the juices for 30 minutes. Place the pork in a strainer or colander and with 2 forks shred the pork. I swear it will just melt in your mouth. Place shredded pork in a serving bowl and ladle some of the juices that remained in the crock pot over all of the shredded pork. The juices will be absorbed and provide moisture and yummy flavor.
Suggestions: If you like it with a little heat add the Jalapeno, cored, seeded and diced. If you like it really hot add the Jalapeno diced with all the membranes and seeds. If you’re serving this to children or maybe adults you’re not sure will enjoy the heat leave the Jalapeno out.
I love to use Pork Carnitas in tacos, taquitos and enchiladas or add a nice chile sauce and use the meat for homemade tamales.