Low and Slow Cuban Adobo Pork Carnitas

Directions

1. The night before (or up to 2 -3 days before) you plan to cook the meat, cut off any large bits of fat from its exterior and cut into 2” chunks. Sprinkle with the kosher salt, rub it all over, put it in a storage box or bag, and refrigerate until ready to use.
2. When ready to cook, turn slow cooker up to high and put on the lid. Heat ½ cup of water to a boil.
3. Meanwhile, chop 2 tablespoons of fresh oregano leaves with 10 sage leaves, and then, chop the garlic with them. Sprinkle on the cumin and allspice; toss lightly with your fingertips to combine.
4. Put the pork into the slow cooker, sprinkle with the herbs, garlic and spices; grind over 10 or 12 turns of your black pepper mill, and toss the pork to distribute the herbs, spices and garlic.
5. Pour ¼ cup of boiling water slowly into the bottom of the slow cooker. Fold a tea towel in half and set it over the slow cooker and then place the lid on top. (This will absorb some of the steam while the pork is cooking.)
6. After 1/2 hour, turn the heat down to “Low.” Cook for 8 hours.
7. Pour the accumulated liquid into a medium skillet; turn the heat up high. Coarsely chop and add to the skillet the remaining oregano and sage leaves; add the orange zest. Cook to reduce the liquid by about half. Add the lime juice and give it a good stir. Strain if you wish, or not. Cut the pork into bite-sized chunks and moisten with the sauce before serving.
8. ;o)