*Mexican Slow Cooker
Pork Carnitas
Yield: 10 - 12 servings
Use for tacos, nachos, enchiladas, burritos, Quesadilla.
Ingredients:
- 5 lb pork shoulder (pork butt), skinless, bone-in
- 1 onion, chopped
- 1 jalapeño, deseeded, chopped
- 4 cloves garlic, minced
- Juice from 2 fresh oranges or 3/4 cup orange juice
- Rub
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
- Serve with Diced avocado, Guacamole, Pico de Gallo, sliced tomato, grated cheese, sour cream, sliced lettuce, pickled cabbage or red onions.
Directions:
- Combine the rub ingredients then rub over the pork.
- Crockpot:
- Place the pork in a Crockpot (fat up), top with remaining ingredients.
- Cook on low for 8 - 10 hours or on high for 6 hours.
- Remove from the Crockpot and cool.
- Shred the pork.
- Remove fat from the remaining juices.
- Reduce juice to 1½ to 2 cups.
- Oven: I used this method and it was great!
- Add 1 cup of water to the braising liquid.
- Bake covered at 325° F for 2 hours.
- Uncover and bake an additional 1 to 1½ hours.
- Add water as needed to make 1½ to 2 cups of liquid.
- This method does not need to pan fry.
To Serve
- Heat 1 tbsp oil in a large non stick pan over high heat.
- Place shredded pork in pan, drizzle with juices. Cook until juices evaporate and pork is brown.
- Turn pork over and sear the other side.
- Remove pork from skillet.
- Add juices and serve.