Slow Cooker Carnitas are incredibly delicious and a breeze to make. This Mexican pulled pork is full of flavor, uses no added fat/lard and can be used in a variety of dishes.
Place 1 onion, 1/2 c. brown sugar, 4 cloves garlic, 2 jalapenos, 2 Tbsp. vinegar, 2 Tbsp. chili powder, 1 Tbsp. salt, 2 tsp. cumin, and 1 tsp. oregano in a blender and puree. (Add 2-4 tablespoons water if need to get things moving in the blender.)
Place the pork in the bottom of a 6 quart slow cooker. Pour the mixture over the pork, tucking it under any folds. Cover and cook on low for 7-8 hours until fork tender.
Remove pork from slow cooker (do NOT Discard the liquid!) and shred (remove any large pieces of fat).
Line a large rimmed baking sheet with foil and lightly spray with cooking oil. Spread the shredded meat out on the pan and pour about 1 cup of the cooking juices over the meat. Broil for 5-10 minutes until browned and crispy on the edges.
Place pork on a platter and squeeze with fresh lime juice. Enjoy in tacos with desired toppings.