Holy crap, I can make carnitas. Good carnitas, even. Without frying. o_o Dood. This recipe began here, and the following is how I got it to work at home.
RECIPE
4.5 lb pork shoulder, boneless (or remove what little bone there is)
1 tablespoon garlic powder (or more, to taste)
2 tsp salt or salt substitute
2 tsp cumin
1 tsp oregano
1 tsp coriander
1/4 tsp cinnamon
4 bay leaves (whole, dried)
4 cups chicken broth (made from 4 cups water and 4 bullion cubes is okay)
Measure all the dried spices (excluding the bay leaves) into a small bowl, stirring to mix them together into a homogeneous "rub".
Remove any bone from your pork shoulder, and trim some of the thick excess rind fat, leaving most of it. Deeply cut the shoulder at the 1/4, 1/2, and 3/4 places down the long side, leaving a 1~2" band of meat and fat to along one side to connect the pieces.
Apply the seasoning rub to all sides of the pork, taking care to get at much as possible into the deep cuts, then closing these to preserve the spices inside. (This helps keep the spices against the meat while the broth is applied.)
Place the four bay leaves on the bottom of the crock pot, then place the seasoned pork shoulder on top. Carefully pour the chicken broth into the crock pot around the sides of the pork shoulder so as not to wash off the seasoning.
Set the crock pot for 8 hours (low heat). At some point after the 5th or 6th hour, stir the pot; the meat should fall apart easily.
After the 8th hour, remove the meat from the pot and shred on a large baking sheet. Set the oven for 400 degrees Fahrenheit. Skim the fat from the juices left in the crock pot, then add some of the juice to saturate the meat on the baking sheet (but don't flood it).
Bake the shredded meat at 400 for 10 to 15 minutes, or until the juices have mostly evaporated and the edges of the meat are crispy.
Serve on warm tortillas with a squeeze of lemon or lime juice, or however you like.
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