Mostly Crockpot Carnitas

1 crockpot
1 boneless pork shoulder roast. You can use a boned one if you want.
2 tbsp juniper berries
1 tbsp thyme
1 bay leaf
1/2 cup white wine

I leave the netting on the roast because it makes it easier to get out of the pot in one piece.

Cook on LOW for about 8 hours. Take out the meat, remove the net, and shred it into a baking dish. Season with fresh black pepper and ancho chile powder (or any other that you fancy). Strain some of the rendered lard/juice from the crockpot over the shredded meat and then put into a 375 degree oven for about 30 min. You want the meat to get a bit brown and crispy, but not to dry out.

Serve as you like. I like it with a little shredded cheese, sour cream and sliced green onions, either in a bowl or rolled up in lettuce leaves.

original posted here