Slow Cooker Carnitas
- Yield: 10-12 servings
- Prep Time: 15 minutes
- Cooking Time: 6 hours
- 4 lb Skinless & boneless pork shoulder
- 2 1/2 tsp Salt
- 1 tsp Black pepper
- 1 Onion, chopped
- 1 Jalapeno, chopped
- 4 cloves Garlic, minced
- 3/4 cup Juice from 2 oranges
- 1 tbsp Dried oregano
- 2 tsp Ground cumin
- 1 tbsp Olive oil
- Rinse the pork shoulder and pat dry with paper towels. Then rub the salt and pepper into it on all sides.
- Combine the oregano, cumin and olive oil and rub over the pork as well.
- Place the seasoned pork in a slow cooker (fat side up) and top with the onion, jalapeño and minced garlic. Squeeze the two oranges over it all, removing any seeds.
- Set the slow cooker to low for 10 hours or high for 7 hours.
- At the end of the cooking cycle, pork should be tender enough to shred with a fork. Remove it from the cooker and let it cool enough to handle. Then shred it with two forks.
- Skim off the fat from the juices in the slow cooker and reduce down to about 2 cups of liquid.
- Heat 1 tbsp of oil in a large non stick pan over high heat. Spread some of the pork in the pan, without overcrowding and drizzle some of the reserved cooking liquid over it.
- Once the liquid evaporates and the bottom of the pork is crusty, turn the pork over to sear the other side. Careful not to cook too much, or the pork will dry out.
- Remove pork from skillet and repeat with the remaining pork until all has been crisped.
- Drizzle the finished pork with more of the reserved cooking liquid and serve hot.
Recipe adapted from RecipeTinEats.com