Lemon Lime Carnitas Crock-Pot Style
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*3 pounds Pork Shoulder Roast/Boston Butt Roast Bone-In (Mine was frozen) Note: (If concerened about safety thaw frozen roast in refridgerator before cooking in crock pot)
*1 (12 ounce) Lemon Lime Soda, Sprite
*1-2 teaspoons Oregano
*3 tablespoon dry minced Onions
*2 tablespoons dry minced Garlic
*1-2 tablespoons Chili Powder
*1-2 teaspoons Cumin
*2 teaspoons Kosher Salt
*Fresh Ground Black Pepper
*Zest and Juice of 1 Lime (save zest of lime for after cooking and broiling)
*Zest and Juice of 1 Lemon (save zest of lemon for after cooking and broiling)
*Chopped Cilantro, Garnish
*Crockpot liner, for easy clean up
*Large Soft Flour Tortillas
*Lime Coconut Rice, Garlic Seasoned Black Beans and Seasoned Corn
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Add the liner to crock-pot. Add: Pork Roast, lime soda, lemon and lime juice, mix all seasonings together (Rub on mixed seasonings to the top of the roast and add some seasonings around the sides of the roast.) and cook on high in the crock-pot for 6-8 hours. Shred the pork with two forks. Then remove shredded meat from the crock pot onto a platter, cover with foil but if using liner, then twist tie the liner with shredded meat. Let the meat rest about 20 minutes to allow juices to come back into the meat.
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After meat has rested place meat on a foil lined 1/2 baking sheet and broil for 3-7 minutes or until the tips of begin to crisp. (Turn shredded meat halfway threw boiling if desired.)
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After broiling top,the meat with lemon and lime zest. Garnish with chopped cilantro.
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Serve with warm tortillas, coconut rice and seasoned black beans and corn.
See Garlic Seasoned Black Beans
Enjoy!
Lindy
