Slow Cooker Pulled Pork Carnitas

Ingredients

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  1 lb or 454g

• Onions

  Raw

  ½ cup, chopped or 80g

• Salt

  Table

  ¾ tbsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  ½ tbsp, whole or 3g

• Thyme

  Fresh

  ½ tbsp or 1g

• Grapefruit

  Pink and red and white, all areas, raw

  ½ small or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Place the pork in the slow cooker and scatter the chopped onion over top. Add the salt, pepper, minced garlic, cumin, and thyme, then squeeze the grapefruit half over the pork to add the juice.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the pork is very tender and shreds easily.
3. Transfer the pork to a bowl and shred with two forks, reserving the cooking liquid in the slow cooker.
4. Heat a large nonstick skillet over medium-high heat and add the olive oil. Add the shredded pork in an even layer and cook, stirring occasionally, until the edges are browned and crispy, about 6 to 8 minutes.
5. Ladle in a splash of the reserved slow-cooker liquid to moisten, then reduce the heat and toss to coat. Cook briefly until the liquid reduces and clings to the pork.
6. Remove from the heat and garnish with chopped cilantro and a squeeze of lime to taste. Serve as desired (tacos, bowls, or plates).