Pork Carnitas

This recipe was originally featured on Recipe Tin Eats.

Ingredients:

• Slower Cooker Mexican Pork:
  • 4 lb boneless pork shoulder (pork butt)
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 onion, chopped
  • 1-2 jalapenos (deseeded if you want to reduce heat) roughly chopped
  • 4 cloves garlic, minced
  • 3/4 cup orange juice
• Rub
  • 1 Tbsp dried oregano
  • 2 tsp ground cumin
  • 1 Tbsp olive oil
• Toppings
  • Tortillas
  • Queso Fresco
  • White onion, diced
  • Guacamole
  • Pico de Gallo
  • Sour Cream

Instructions:

• Rinse and dry the pork shoulder, rub all over with salt and pepper
• Combine the rub ingredients then rub all over the pork
• Place the pork in a slow cooker, top with the onion, jalapeno, minced garlic, and orange juice
• Slow cook on low for 10 hours or on high for 6 hours.
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Shred using two forks.
• Optional: skim off fat from the juices remaining in the slower cooker and discard.
• To Crisp:
  • Heat 1 Tbsp oil in cast iron skillet on high heat. Spread shredded pork on pan, and drizzle with some of juice from crock pot. Sear both sides for some crisp.
• Build carnitas with toppings and enjoy!

Tips & Tricks:

• Additional cooking methods on original post.