Author: Emily Dykstra Martin (Hamama Friends group member, find the original post here!) Prep: 10 minutesCook: 10 hours Makes: 8 servings Crispy & tender pork! Season a pork roast with southern spices and cook in the slow cooker. Create those crispy bits by placing under the broiler.😋 Ingredients: Pork marinade: - 1 6-7 pound boston butt roast- 1 tablespoon vegetable oil- 2 teaspoons salt- 1 teaspoon cumin- 1 teaspoon cayenne pepper- 1 teaspoon chili powder- 1 teaspoon oregano- 1/2 teaspoon onion powder- 1/2 teaspoon black pepper Instructions: Combine salt and spices in a small bowl then mix well. Rub the roast with oil then coat with spice mixture. Cover and refrigerate roast to marinate in the spices overnight (8-10 hours). Cook roast (without adding water) in crock pot on high for 6 hours or low for 10 hours. Remove roast from crock pot and let rest for 30 minutes. Meanwhile, pour rendered cooking liquid into a measuring pitcher and let sit until liquid and fat have separated. Spoon fat off and set aside. Roughly chop roast into chunks and spread onto a baking sheet lined with aluminum foil. Cut lime into wedges or chunks and squeeze juice all over pork. I tossed the squeezed lime pieces into the pan with the pork for extra flavor. Drizzle 1/3 cup of the rendered fat over the pork. Place baking sheet on the middle oven rack and broil on high until pork pieces begin to sizzle and crisp up. Remove from oven and serve. Serve carnitas as-is or assemble into soft tacos using heated soft flour tortillas. I usually top mine (as-is or as a taco) with diced onion, chopped cilantro, avocado slices and fresh squeezed lime juice. Combine with your favorite sides and HAMAMA microgreens *Pictured is Super Salad Mix* [Some recipe inspiration from South Your Mouth!]
