Pork Carnitas

By gnikylime

http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe.html with minor changes

Ingredients

• 2 pounds (1 kg) boneless pork shoulder (or 2 1/2 pounds bone-in)
• Salt and freshly ground black pepper
• 2 teaspoons (2 Teelöffel) dried oregano
• 1 teaspoon (1 Teelöffel) ground cumin
• 1 tablespoon (1 Esslöffel) olive oil
• 1 onion, coarsely chopped (can be omitted)
• 4 cloves garlic, minced (if onion omitted, add an extra garlic clove)
• 1 jalapeno, seeded and ribs removed, chopped
• 1 orange, cut in half
• 3 tablespoons (3 Esslöffel) vegetable oil
• 2 bay leaves

Details

Servings 4
Preparation time 10mins
Cooking time 610mins

Preparation

Step 1

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, jalapeno, and bay leaves. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.