Pork Carnitas

By GratefulSea

This is from Melissa d'Arabian at the Food Network. Wrap up the meat in tortillas and serve with salsa and guacamole. Some reviewers did not care for the taste of orange peel, so I might leave those out, and maybe add a lime. Be sure to taste for seasoning as you go, making it spicier to your taste.

Ingredients

• 2 pounds boneless pork shoulder (or 2-1/2 pounds bone-in)
• Salt and freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 Tablespoon olive oil
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1 jalapeno, seeded and ribs removed, chopped
• 1 orange, cut in half
• 3 tablespoons vegetable oil

Details

Servings 4
Preparation time 15mins
Cooking time 435mins
Adapted from foodnetwork.com

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, and jalapeno. 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.