Pork Carnitas

By ebdonahue

Ingredients

• 2 pounds boneless pork shoulder or butt (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.

Notes:
Add extra garlic powder, cumin and salt before browning.

Strain and reduce cooking liquid (or blend in processor), add cilantro and lime and maybe some beer and serve alongside pork.

Serve with cilantro lime rice, black beans, and salsa verdi.

Rub with olive oil, salt, pepper, oregano and crushed garlic and marinate overnight before cooking.