Slow Cooker Carnitas

Slow Cooker Carnitas
  1. 4 T. Black Pepper EVOO
  2. 9-10 lb. bone-in pork butt (cut into 4-6 pieces)
  3. ¼ c. steak seasoning
  4. 1 c. chicken stock
  5. 1 sprig rosemary
  6. 4 bay leaves
  7. 1 t. dried culinary lavendar
  8. 2 T. Lavendar Balsamic Vinegar
  9. 1 t. whole peppercorns
  1. Generously season the pork with steak seasoning (all sides). Preheat large pan over medium-high heat. Add 2. T. Black Pepper EVOO and half of the seasoned pork pieces. Brown all sides and transfer to large slow cooker. Repeat with remaining oil and pork.
  2. Combine remaining ingredients in a large bowl; mix well. Pour over browned pork and cover with lid. Cook on low for 8-10 hours or high for 6-8 hours (meat should be very tender and fall off the bone). Remove pork from slow cooker and shred pork with two forks (discard bones). Pour ¼ to ½ cup of broth (from the slow cooker) over shredded pork. Use in pork tacos, on sandwiches, or pizza! Enjoy!
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