Making pork Carnitas in a Crock Pot is a delicious meal that requires minimal effort to make succulent,
fall-apart-tender meat that's perfectly seasoned for tacos, burritos, salads and more.
Trim excess fat from the pork shoulder, cut into large chunks, and season with salt and pepper. Heat a large skillet over medium-high heat and melt butter or lard until fully melted and hot.
Add pork chunks to the skillet, browning on all sides until golden. Avoid overcrowding by working in batches if needed. Transfer each browned piece to a 6- or 7-quart slow cooker as they finish cooking.
Lower the heat and sauté diced onion and garlic in the same skillet until the onion is soft and translucent, being careful not to burn the garlic. Scrape everything, including drippings, into the slow cooker.
Add remaining ingredients to the slow cooker and mix well. Cover and cook on low for 8 to 10 hours until tender. Remove pork, shred it, and serve on warm tortillas with favorite toppings.