Ingredients: |
Ingredients: 1 (3-4 lb) boneless pork butt roast * lightly trimmed and cut into 2-inch chunks
1 small onion, peeled and halved
3 (2 inch) strips orange zest plus 1/2 c juice
3 (2 inch) lime zest plus 2 tbsp juice
5 garlic cloves, minced
1 tbsp ground cumin
1 tbsp dried oregano
salt and pepper
2 bay leaves
2 tbsp vegetable oil
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Directions: |
Directions:Combine pork, onion, orange zest and juice, lime zest and juice, garlic,cumin, oregano, 2 1/2 tsp salt and 1 1/2 tsp pepper, and bay leaves in slow cooker. Cover and cook on high until fork slips easily in and out of pork, about 4-5 hours. Using slotted spoon, transfer pork from slow cooker to large bowl, trying to just get the pork and leave the other in the crock pot. Using potato masher, smash pork until coarsely shredded. Strain cooking liquid from slow cooker through fine-mesh strainer set over separate bowl and discard solids. Heat oil in 12-inch non stick skillet over medium-high heat until shimmering. Add pork to skillet. Whisk cooking liquid to recombine, then add 1 cup to skillet with pork. Cook, stirring occasionally, until liquid has evaporated and pork is evenly browned and crispy in spots, 10-15 minutes. Season with salt and pepper to taste. Transfer pork to serving platter and moisten with 1/4 c remaining cooking liquid. Serve with warmed or fried corn tortillas and toppings of choice, like shredded cheese, lettuce, onions, cilantro, lime wedges, etc.
NOTE: *Pork butt is often labeled Boston Butt, it is actually from the shoulder of the pig. |
This recipe for Slow cooker pork carnitas is from