I miss Southern-California style carnitas and am so glad to have perfected this easy way to have carnitas any time. After a long day of school and work, every one in my house loves walking in and smelling homemade carnitas! I like to put pinto beans in a small crockpot the same day.
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
½ tsp crumbled dried oregano
½ tsp ground coriander
1 (4 -5 lb) boneless pork shoulder roast, picnic roast, or boston butt roast.
2 bay leaves
2 cups of chicken broth
Cut up the roast into 6-8 large chunks. Divide chunks equally into two separate Ziploc Freezer Gallon bags.
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Cut up the roast into 6-8 large chunks. Coat pork with the spice mixture. Cut up the roast into 6-8 large chunks. Place 1 bay leaf in each bag.
Pour the chicken broth into bags and place in freezer.
Remove bag from freezer the night before and let defrost in the refrigerator. Or, my preference, place bag in crockpot and fill crockpot with cold water for 30 minutes in the morning. Rinse crockpot out and empty bag into crockpot.
Cook 8-10 hours on low. Remove pork and shred with two forks. Use cooking liquid if needed to moisten the meat wen serving.
Serve with beans, rice, corn tortillas, pico de gallo and shredded cheese.