Carnitas (Shredded Pork)

Slow cooker recipe.

• Slow cooker liner
• 5 to 6 lbs. (I used 5.8) pork shoulder blade roast, boneless, cut into stewing size chunks
• 1/2 to 1 cup of water (if you use more, you'll just have to drain it later) -- mix the spices in before you put it in. Or put the meat in last, after you've put everything else in.
• 1 TB cumin
• 2 tsp dry "roasted garlic"
• 1/2 tsp to 2 tsp black pepper
• 1 tsp ground coriander
• 1 tsp crushed red pepper
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp Lawry's seasoning salt
• 2-3 TB dried minced onion, -or- Half an onion, diced

Put everything in the crockpot on High for 6 hours or Low for 8 hours. Stir.

Take all the meat out and shred it with a fork, then put it back in. Or just poke it from time to time as it cooks all day.

Update: My large oval crockpot can hold up to 9 lbs. of meat. Even if they're in huge 2-lb. chunks, after 12 hours it's completely shredded as long as I stir it up and poke at it every three hours.

Update (2015): I've been using 2 tsp ground onion lately instead of dicing an onion.