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 Ivey cooks
Advance, NC
on May 28, 2012
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My husband and I LOVE this dish. I usually tweak recipes but this was perfect just the way it is. Melissa d'Arabian is my new favorite Food Network Star.
By crustee101
on May 19, 2012
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Very good recipe. It needs minor tweaking. I wasn't sure if I was supposed to throw the entire orange rind in, but I did. I followed the recipe to a T except the final step. I dumped the contents of the crock pot through a colander, saving the cooking/braising liquid. I fished out the meat and placed it on a cutting board, chopping it coarsely. I have a cooktop griddle pan that I heated up over 2 burners. I put the vegetable oil on the pan to fry it. I HAD to add about 2 tsp. cumin 3 tsp. oregano 2 tsp. salt 1 tsp cayenne pepper and 2 tsp black pepper. I sprinkled the additional seasoning on the meat and as it got dry, I added that reserved cooking juice. Turns out, you want the meat to be a bit juicy and the extra juice is necessary. I served this meat on warmed corn tortilla, shredded Monterey jack cheese and the ALL important LIME wedge. Must add the lime. My family thought this recipe was ok. I thought it was insanely delicious!
By Pamaloo
Denver, CO
on May 15, 2012
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I had bought this HUGE 8# roast, so of course adjusted the measurements for everything. I did cut the roast into about 6 pieces first, and added 2 extra jalapenos---only thing I did different. My kitchen smelled MARVELOUS, and we crisped this up in a skillet, piled some on 2 warmed corn tortillas with Queso fresco, chopped onion, lime and cilantro. OMG! It fed several guys, whose grandmothers are authentic Mexican cooks and they loved it. None left! I got compliments abound, and had to promise to make it again for a cookout this summer. It was so easy, I said yes! Thanks, Melissa, for a hit recipe!
Read all 31 reviews