Crockpot or Slow Cooker 

• Cut pork into 2-3 inch cubes – Keep the Fat! 
• Move the cubed pork into a large bowl to season! 
• First – Salt It! 
• Next Stop Spices – you can do them one at a time or mix them together – it’s up to you: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible 
• Add garlic & olive oil & stir 
• Add bone broth 
• Set the slow cooker to low for 8 hours or high for 5 
• When pork is ready, you will be able to cut it easily with a fork
• Set Oven to Broil
• Transfer pork to a colander that you placed over a bowl (To Trap the Juice:)  
• Now pour the juice over the pork – do not forget to put the dish under it – we’re making the most of this.
• Last Step: Place the pork back in the pan – drizzle it with what’s left of the juice – do your best to cover every piece 
• Broil on high in the oven for around 5 minutes – then check on it – flip it – reverse it – maybe drizzle a little more juice on top 
• Broil for 5 more minutes until edges are crisp.
• Stove Top Crisping – You can crisp things up in a skillet if that’s how you roll – just toss some of your leftover juice & fat into a pan & cook until edges are crisp & you can’t take it anymore 

For The Oven

• Preheat Oven to 300
• Cut pork into 2-3 inch cubes – Keep the Fat! 
• Move the cubed pork into a large bowl to season! 
• First – Salt It! 
• Next Stop Spices – you can do them one at a time or mix them together – it’s up to you: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible 
• Add garlic & olive oil & stir 
• Transfer to a heavy duty baking dish or a roasting pan 
• Cover with heavy aluminum foil & bake covered for around 3 hours.
• Transfer pork to a colander that you placed over a bowl (To Trap the Juice:)  

• Now you’re going to pour the juice over the pork – do not forget to put the bowl under it – we’re making the most of this

  Last Step: Place the pork back in the pan – drizzle it with what’s left of the juice – do your best to cover every piece 

  Broil on high in the oven for around 5 minutes – then check on it – flip it – reverse it – maybe drizzle a little more juice on top 

  Broil for 5 more minutes until edges are crisp.

  Stove Top Crisping – Alternatively, you can crisp things up in a skillet if that’s how you roll – just toss some of your leftover juice & fat into a pan & cook until edges are crisp & you can’t take it anymore 

For the Instant Pot

• First, cut the pork into the 2-3 inch cubes (keep the fat!) and set aside. 

• Move the cubed pork into a large bowl to season! 

• First – Salt It! 

• Next Stop Spices – you can do them one at a time or mix them together – it’s your preference: We’re talking pepper – Chinese 5 Spice – Ground Cumin – Cinnamon – Bay Leaves – sprinkle over the pork as evenly as possible 

• Add garlic & olive oil & stir 

• On your Instant Pot, press the “Sauté” button and add cooking oil. Once it’s heated up, add 1/2 the pork and brown it on all sides. (Takes 3-4 Minutes) Transfer it to a plate & repeat with the remaining other 1/2. One the pork is browned press cancel.

• Next, pour the juice/seasoning mixture all over the pork cubes 

• Close and secure the lid on the Instant Pot. Press “Meat” then “Pressure.” When the light on “High Pressure” turns on set the time to cook for 30 Minutes. The do a Quick Release

• Remove & Shred – Crisp in the Oven on Broil (Highly Recommend for Authentic Carnitas!)