Pork Carnitas

This recipe is courtesy of Ree Drummond (The Pioneer Woman). Thanks, Ree!!!!
(serves 6)

2 poblano peppers, seeded and sliced
1 banana* pepper, seeded and sliced
1 med. sweet* onion, sliced
1/4*-1/2 t. cayenne pepper
1/2 t. ground cumin
Kosher salt and freshly ground black pepper
One 4&1/2 lb. bone-in pork shoulder roast
2 cloves garlic*, minced
1&1/2 cups low sodium* chicken broth
1*-4 jalapeno peppers, seeded, and sliced (wear gloves!*)
2 limes, zested and juiced
1 orange, zested and juiced
1 bay leaf*
A couple of sprigs of lemon thyme*
For serving: corn or flour* tortillas or naan bread*, sliced radishes, pickled carrots, pickled jalapeno slices, pico de gallo, lime wedges,and queso fresco crumbled cheese

Ree does this in a deep heavy pot with a lid the oven at 275 for 4-5 hours. Then she turns up the heat to 450, removes the lid, and cooks until the surface crisps slightly, 15-20 mins. I put mine in the crock pot on low for 10 hours = YUMOLA!!!

Put the sliced onions, garlic, and peppers on the bottom of the crock pot. Mix dried spiced including S&P over all sides of the roast, pressing down with your fingers. Place roast on top of bed of veggies. Sprinkle roast with lime and orange zest, and pour juice over all. Lay the bay leaf on the bottom, and lay the thyme sprigs on top. Pour in the chicken broth, place on the lid, and wait for the enticing aroma to waft about!! When it is falling apart tender, carefully remove roast to a cutting board, and using two forks, pull the meat apart into shreds. To serve: have a plate of warm tortillas, or naan bread, and bowls of the rest of the accoutrements. Ole!!

"Faith isn't a feeling. It is a choice to trust God even when the road ahead seems uncertain."

Have FUN today, and Go Seahawks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM