I have to thank my brother and his wife for this recipe. I've been looking for a good carnitas recipe forever. Finally, the search is over. This makes a great filling for tacos, burritos, enchiladas, quesadillas, taquitos, tostadas, tamales, or even in this enchilada quinoa bake.
You know I love my slow-cooker, but if you don't have a slow-cooker, you can easily cook this on the stovetop. Just place all of the ingredients in a dutch oven, cover, and simmer all day on low until fork tender.
6-7 lb. boneless pork shoulder roast (Boston butt), cut into chunks
14.5 oz. can beef broth
16 oz. salsa
2 cups orange juice
Salt and pepper
Place all of the ingredients in the slow-cooker. Cover and cook on low 8 hours or until fork tender.
Preheat the oven to 450°. Using a slotted spoon, transfer the pork to a baking sheet. Shred the pork using two forks. Season with salt and pepper to taste. Bake for 8-10 minutes or until the edges are slightly crispy. (Optional: Drizzle some of the remaining cooking juices over the pork.)
Source: Much Kneaded's brother :)