Slow-Cooker Carnitas Recipe – Sunset Magazine

Ingredients

• 5 tablespoons grapeseed or other neutral-flavored oil, divided
• 1 boneless pork shoulder roast (3 1/2 lbs.; aka Boston butt)
• 1 1/2 teaspoons kosher salt
• 1 tablespoon pepper
• 1 cup reduced-sodium chicken broth
• 1 tablespoon adobo sauce from canned chipotle chiles
• 1 teaspoon achiote paste
• 4 wide strips orange zest
• 12 corn tortillas (6 in.)
• Pico de gallo, store-bought or homemade