The BEST Paleo friendly Pork Carnitas

• 3–4 pound skinless, boneless Pasture Raised Boston Butt
• 1 onion, diced
• 5 garlic cloves, minced
• 1 orange, juiced (about 1/4 cup)
• 2 limes, juiced (about 1/2 cup)
• 1 jalapeño, deseeded and chopped
• 1 cup Richards Regenerative Bone Broth

For the rub:

• 1 tablespoon oregano
• 1 1/2 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• pinch of red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
  
  Rinse pork and pat dry with a paper towel.
  
  In a small bowl mix together rub ingredients: oregano, cumin, chili powder, paprika, red pepper flakes, salt and black pepper. Rub the spice mixture over the pork on all sides.
  
  Place the pork in a slow cooker and top with the onion, minced garlic, and jalapeño. Pour the juices from the orange and limes over the pork, and add broth.
  
  Cook on low for 8-10 hours or high for 6 hours. When fully cooked and tender, pork should easily shred.
  
  Using a large spoon or tongs, remove the pork from the slow cooker and onto a baking sheet (you’ll want some juices from the slow cooker on the baking sheet). Shred the pork using two forks.
  
  Place the baking sheet in the oven and broil the pork for 5-10 minutes, or until pork is crispy on the edges and golden brown to your liking. Enjoy!

*Adapted form The Healthy Consultant