Spicy Mexican Pork Carnitas

Spicy Mexican Carnitas (Serves six to eight people)

Ingredients:

• 3 lbs boneless pork shoulder, cut into 2-inch pieces

• 1 onion, diced

• 4 garlic cloves, minced

• 1 jalapeño pepper, seeded and minced

• 2 tsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 1 orange, juiced

• 1 lime, juiced

• 1/2 cup chicken broth

• Corn tortillas, for serving

• Sliced avocado, diced onion, chopped cilantro, and lime wedges, for serving

Instructions:

1. In a large skillet over medium-high heat, brown the pork pieces on all sides, working in batches if necessary. Transfer the pork to the slow cooker.

2. In the same skillet, add the onion, garlic, and jalapeño pepper. Cook until softened and fragrant, about 3-4 minutes. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well and cook for 1-2 minutes more.

3. Add the onion mixture to the slow cooker with the pork. Pour in the orange and lime juice and chicken broth. Stir well to combine.

4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and falling apart.

5. Use a slotted spoon to transfer the pork pieces to a large plate or cutting board. Shred the pork with two forks.

6. Serve the spicy carnitas in warm corn tortillas and top with sliced avocado, diced onion, chopped cilantro, and a squeeze of lime juice.

Note: For extra spice, you can add more jalapeño pepper or use a spicier variety of chili powder. You can also adjust the seasoning to make the dish more or less spicy.