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  • 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


Preparation time 15mins
Cooking time 23mins


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.



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