PORK CARNITAS
By Eyeleen
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 sm can chipotle chilis in adobo
- 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
Preparation time 15mins
Cooking time 23mins
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, chipotle 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.
You'll also love
- Corn Dip 0/5 (0 Votes)
- COOKIES - Libby's Great Pumpkin... 0/5 (0 Votes)
- Pork Roast ( Venezuelan style) 0/5 (0 Votes)
Review this recipe