“I have to tell you, I was not prepared for what wound up coming out of my slow cooker,” says Langrrr. “I’d read about the ‘unctuousness’ of well-made carnitas–and that’s not even what I was trying to do. But what I’d put in…was transformed into this luscious, amazing dish.”
Langrrr uses two pork shoulders, but he has a large slow cooker, so adjust accordingly. Here’s his method:
Take 2 pork picnic roasts (pork shoulder with the skin still on), about 3.5 lbs. each, and separate the skin from the meat, but leave the skin attached. Rub the skin with salt and pepper, and sear the roasts in a skillet. Let them cool a bit, then rub cumin, garlic powder, and Penzey’s adobo seasoning (dried garlic, onion, Tellicherry black pepper, Mexican oregano, cumin, and cayenne) both on and under the skin. Place the roasts in the slow cooker with two chopped onions and 1 cup chicken broth. At this point, the slow cooker insert may be refrigerated until you are ready to begin cooking. Cook 10 hours on low setting. Carefully remove roasts from slow cooker and brown under broiler to crisp skin. Separate fat from juices in slow cooker and reduce juices to make a sauce to serve with the meat.
LindaWhit notes that slow cookers newer than 15 years old or so cook at higher temperatures than the original models, and if you have a newer one, you will need to shorten the cooking time considerably, as 10 hours on low will lead to considerable overcooking. Chuckles the Clone says he’s had good luck cooking similar recipes in a tightly sealed Dutch oven in a 250F oven for 10 hours.