Slow Cooker Carnitas

Ingredients

• 1 yellow onion
• 4 cloves garlic
• 2 small cinnamon sticks
• 1/2 Tbsp oregano
• 1/2 Tbsp cumin
• 1/2 tsp salt
• Freshly cracked pepper
• 1/2 tsp chipotle pepper powder
• 3 lb pork butt roast
• 2 small orange

Directions

1. Chop the onion into small pieces and take the skins off the garlic cloves. Add the onion, garlic, and cinnamon sticks to the base of the slow cooker. In a small bowl, stir together the oregano, cumin, salt, pepper, and chipotle powder. Cut the pork roast into 2-inch pieces, then put the meat in a bowl and scatter the spice blend over it. Toss until the pork is coated all over. Arrange the seasoned pork in the slow cooker over the onion, garlic, and cinnamon.
2. With a vegetable peeler, strip off the thin orange zest from one orange. Juice the oranges until you have about 1/2 cup. Pour the juice over the pork in the slow cooker, then scatter the orange zest pieces across the top.
3. Cover the slow cooker, set it to high, and cook for 5 hours, until the pork is tender enough to pull apart easily.
4. Using tongs, mix and pull the meat into shreds, then take out the cinnamon sticks. You can portion the pork and its cooking liquid into smaller containers for the refrigerator, or move the meat with some of the liquid into a skillet, preferably non-stick or cast iron. Set the skillet over medium heat and cook until the pork has browned, crisp edges. Try not to stir constantly, since the meat can break apart into very small bits. Use the crispy pork for tacos, burritos, nachos, or burrito bowls.