Ingredients

• 4 pound pork shoulder, cut into 3-inch chunks
• 1.5 pound fresh tomatillos, husked and halved
• 4 fresh jalapeños, stemmed and halved, seeds removed optional
• 1 onion, peeled and quartered
• 6 garlic cloves, peeled
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 0.5 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 12 flour or corn tortillas, warm
• optional toppings

Steps

1. Pat the pork chunks dry with paper towels and season all over with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the pork chunks for 2–3 minutes per side until golden brown. Transfer seared pork to the slow cooker.
3. Add tomatillos, jalapeños, onion quarters, and garlic cloves to the slow cooker with the pork.
4. Pour chicken broth over the pork and vegetables. Sprinkle in cumin, oregano, salt, and black pepper, and stir gently to combine.
5. Cover the slow cooker and cook on LOW for 8 hours (or on HIGH for 4–5 hours) until the pork is fork-tender and shreds easily.
6. Remove the cooked pork from the slow cooker using a slotted spoon and place it on a cutting board or in a large bowl. Using two forks, shred the meat into bite-sized pieces, discarding any large bones or fatty bits if desired.
7. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing the solids to extract all liquid and flavor. Discard the solids (or blend them for a creamier sauce if preferred).
8. Return the shredded pork to the slow cooker and add back 1.5 to 2 cups of the strained cooking liquid (or more to taste for desired consistency). Stir in the chopped cilantro.
9. Taste and adjust seasoning with additional salt or lime juice as needed. Keep the carnitas warm on the WARM setting until ready to serve.
10. Warm tortillas in a dry skillet or directly over a gas flame for 30 seconds per side, then stack and wrap in a clean kitchen towel.
11. Transfer the pork carnitas to a serving bowl or slow cooker on the WARM setting. Arrange warm tortillas, lime wedges, and optional toppings (onion, radish, queso fresco, avocado, salsa) on the table for assembly.