Slow-Cooker Pork Carnitas

Step 1

Pork butt roast is often labeled Boston butt in the supermarket. Do not overtrim the pork; this extra fat is essential for keeping the pork moist and helping it brown when sautéed in step Serve with sour cream, chopped onion, chopped cilantro, thinly sliced radishes, and/or lime wedges.

Step 2

Combine pork, onion, orange zest and juice, lime zest and juice, garlic, cumin, oregano, 2½ teaspoons salt, 1½ teaspoons pepper, and bay leaves in slow cooker. Cover and cook until pork is tender, 8 to 9 hours on low or 5 to 6 hours on high.

Step 3

Using slotted spoon, transfer pork to large bowl. Using potato masher, smash pork until coarsely shredded. Strain cooking liquid into separate bowl; discard solids.

Step 4

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork to skillet. Whisk cooking liquid to recombine, then add 1 cup to skillet with pork. Cook, stirring occasionally, until liquid has evaporated and pork is evenly browned and crisp in spots, 10 to 15 minutes. Season with salt and pepper to taste. Transfer pork to serving dish and moisten with remaining cooking liquid as needed. Serve with tortillas.