• In a small mixing bowl combine the 2 tablespoon chili powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin,1 teaspoon garlic powder, and 1 tablespoon kosher salt. In the bowl of your slow cooker, add 3 pounds of pork shoulder or butt, and rub or sprinkle the seasonings over the meat.  Add the juice from 4 limes and 1 cup of orange juice. Cover and cook on low for 6 hours or on high for 3-4 hours.
• Preheat the broiler to high. Remove the lid and lightly shred with 2 forks. Transfer to sheet pan along with 1/2 cup of the cooking liquid, then drizzle with 1 tablespoon  honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watching closely– it doesn’t take long! Toss with additional cooking liquid, if desired.
• Serve the crispy carnitas over Cilantro Lime Rice. Top as desired with 1 cup warmed black beans, 1 cup of warmed corn, avocado or guacamole, pico de gallo, and shredded cheese.

INSTANT POT METHOD

• In a small mixing bowl combine the 2 tablespoon chili powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin,1 teaspoon garlic powder, and 1 tablespoon kosher salt. In the bowl of your instant pot, add 3 pounds of pork shoulder or butt, and rub or sprinkle the seasonings over the meat. Rub the seasonings into the meat. Add the juice of 4 limes and 1 cup of orange juice. Cover and cook on high pressure/manual for 30 minutes. Once done cooking, use the natural or quick release function for 15 minutes to release the steam.
• Preheat the broiler to high. Remove the pork from the sauce to a baking sheet. Lightly shred with 2 forks. Add 1/2 cup of the cooking liquid, then drizzle with the 1 tablespoon of honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watching closely– it doesn’t take long! Toss with additional cooking liquid, if desired.

NOTES

• Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. You can also use Pork Tenderloin for this recipe.

SERVING SUGGESTIONS

• Add your favorite chips on the side (I love Juanitas) and serve alongside fruit like fresh watermelon, pineapple, or mango.

SWAP SUGGESTIONS

• Protein: Pork can be swapped for boneless skinless chicken breasts or thighs or beef chuck roast.

WEEKEND PREP / MAKE AHEAD

• Make the carnitas ahead of time and store in an airtight container for up to 4 days or in the freezer for up to 3 months.