Photo: Pork Carnitas Recipe
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
Directions
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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By pinkie67
on June 12, 2013
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I thought this recipe was good, though not as spectacular as other reviewers. I've noticed in many reviews on many sites that people seem to exaggerate a lot! I marinated the meat overnight before putting it in the crock pot in the morning - following all directions exactly for measurements. Also I did fry it in a cast iron pan afterwards and pour the sauce over it. The meat was very tender and did pull apart easily, but was not as flavorful as it could have been. Also the orange flavor was too overpowering for me - I tasted that more than anything. So, I'll make it again but tweak it by increasing the seasonings next time and only using 1/2 an orange.
By Mackerel Snapper
corona, CA
on June 09, 2013
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Great recipe! Used Poblano instead I'm not a fan of jalapeno..Make sure after it's done that you do fry the pork, it makes the difference. Used 5 lb pork roast..so when you S&P it, don't be stingy! It took me 12 hrs in crockpot since it was a big roast!
By mopdcca
on June 06, 2013
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The key is frying at the end. Don't skip it.
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