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 cyndylou0806
Lakewood
on May 08, 2013
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Very authentic flavors, easy and delicious!!! Thanks Melissa! The only change I made was doubling the orange juice.
By JenLPeter
Arlington, MA
on May 08, 2013
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I mad this yesterday in the crockpot. My upstairs neighbor asked me what I was making because it smelled fantastic. I am happy to report the recipe is easy and so good. I live carnitas and this is a great recipe that matches what I have had previously.
By chrispower
Bradley
on May 06, 2013
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Made this for Cinco de Mayo, it was awesome. I took the leftover liquid from the slow cooker and reduced it down and degreased it to add to the meat for flavor. I made the rice and pico also, it was a Great Meal that I will definitely make again.
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