Crock Pot - Carnitas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lb pork shoulder, skinless, bone-in (4lb without bone) (Note 3)
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
1¼ tbsp salt
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
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Directions: |
Directions:Rinse and dry the pork shoulder, rub in salt and pepper. Combine the rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
Skim and discard the fat from the juices. If you are left with a lot more than 1½ to 2 cups of juice, reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.
TO FREEZE
Pour the juices over the pulled pork and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.
TO SERVE
Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown. Pour juices over the meat and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist. |
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Personal
Notes: |
Personal
Notes: Pan frying to get the golden brown crunchy bits is not optional! My other "must do" step is to pour the juices in the slow cooker over the pulled pork - this adds so much flavor and makes it even juicier!
This makes a lot of pulled pork so I always freeze 2-3 packages of it for later use. This is great in tacos, enchiladas, burritos, quesadillas - the possibilities are endless!
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