Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. (You could season the pork roast prior to putting it in the crock pot, I just find this to be a much less messier process—and I love less mess—but it won’t change the way it tastes if you do it prior!) Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.

Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.

At this point, you can either serve it in tortillas with your favorite fixings or I like to transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!

Enjoy!