Slow Cooker Pork Carnitas

These are finished in the oven, which makes them just that much better if you have the extra 45min.

Ingredients:
3-4 lb. pork shoulder roast
15 oz. bottle salsa verde or green taco saue
4 cloves garlic, minced
½ sweet onion, sliced
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. cumin
2 tsp. kosher salt
½ tsp. cayenne pepper, or to taste
1 c. water (I used some leftover beef broth I had on hand)
½ c. milk (do not add to crockpot)
tortillas
Suggested condiments: finely shredded cabbage, guacamole or sliced avocado, and green salsa

Instructions:
Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
Stir together salsa/taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.

Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.

Adapted ever so slightly from The Weary Chef