Ingredients: |
Ingredients: 4 lb. pork shoulder (pork butt)
2 ½ tsp. salt
1 tsp. black pepper
1 onion, chopped
2 jalapeno, deseeded and chopped
4 cloves garlic, minced
¾ c. juice from orange (2 oranges)
Rub:
1 Tbsp. dried oregano
2 tsp. ground cumin
1 Tbsp. olive oil
|
Directions: |
Directions:Rinse and dry the pork shoulder. Rub all over with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place the pork in a slow cooker (fat cap up) top with onion, jalapeño and garlic and squeeze over the juice of the oranges. Slow cook on low for 10 hours if you have the time or high for 7 hours. Pork should be tender enough to shred. Remove from slow cooker, let cool slightly. Then shred with two forks. Skim off the fat from the juices remaining in the cooker. If you have a lot more than 2 cups of juice then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside-don't bother straining onion etc. it's super soft.
To crisp: Heat 1 Tbsp. of oil in a large non stick pan or well seasoned skillet over HIGH heat. Spread the pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side- you don't want to make it brown all over because then it's too crispy, need tender juicy bits. Remove the pork from the skill. Repeat in batches, don't crowd the pan. Just before serving, drizzle over more juices and serve hot. |
This recipe for Carnitas is from