Sweet Apple Carnitas

This recipe is easy and makes great leftovers. Once cooked the meat can be used so many ways; tacos, sandwiches, rice bowls, enchiladas, etc.

Recipe by Jack McCann

Ingredients

3lb pork roast (plus sirloin or other bone-in chops if desired)
1 sliced onion
6 smashed cloves garlic
1 1/2 C organic orange juice
1/2 C apple cider vinegar
1T salt
2t freshly toasted and ground cumin
1/2t whole coriander

Instructions

Put thawed or frozen roasts (and chops if desired) into a crockpot on low (~180 degrees)
Add all the ingredients
Cook on low for 8-10 hours
Pull bones from the roasts/chop and chop/shred the meat.
Return meat back to the sauce
Serve or leave on 'keep warm' for up to 12 hours (~155 degrees)

Notes

This is a great way to use up any extra leaner chops like sirloin, the marbled meat from the Boston Roast (pork shoulder) makes it super moist.

Don't try to skim off the all fat or pull it out. After cooking this long, it will help keep the meat moist and amazing. The fat from our pasture raised pork has so much flavor and so many nutrients, you don't want to miss out on that!