Crock Pot Pork Carnitas

Ingredients

• 1 8 pound Boston butt or pork shoulder roast
• 1 tablespoon olive or vegetable oil
• 1/3 cup creole seasoning
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1-2 limes
• flour or corn tortillas, for serving
• shredded cheese, sliced avocados, sliced radishes, chopped onions, sour cream, chopped cilantro, pico de gallo or salsa for serving

Directions

1. Unwrap the roast and gently dry with paper towel. Combine salt and spices in a small bowl and mix well.
2. Rub the roast with oil (this will help the spices stick better.) Then coat the roast with spice mixture. Get it all over the roast and rub it in well.
3. Wrap the roast well with plastic wrap.
4. Pop the roast into the refrigerator and refrigerate overnight (if possible.)
5. The next morning, unwrap the roast and put it into to crock pot (fat side up) on high for 6 hours or low for 10 hours.
6. No additional liquids are needed for cooking. The pork will cook in its' own juices. When finished cooking, remove roast from crock pot and set aside onto an aluminum foil-lined baking sheet.
7. Then pour ½ cup of the rendered cooking liquid from the crock pot into a measuring cup. Shred roast into chunks and remove the shoulder bone and fatty pieces and toss those.
8. Cut lime into wedges and squeeze juice all over pork. Toss the squeezed lime wedges into the pan with the pork for extra flavor. (At this point, go ahead and turn the broiler onto 'High" on your oven). Drizzle ½ cup of the rendered cooking liquid over the pork.
9. Place baking sheet on the middle oven rack and broil on high until pork pieces begin to sizzle and crisp up (about 5 minutes.) Remove from oven and serve with flour or corn tortillas and desired toppings.