Pork Carnitas
By á-2245
Rate this recipe
5/5
(1 Votes)
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
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.
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