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Pork Carnitas Recipe

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This recipe for Pork Carnitas is from The Fair Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 lb Pork Shoulder aka Boston Butt
• Salt and freshly ground black pepper
• 4 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1 jalapeno, seeded and ribs removed, chopped
• 1 can of chipotles in adobo sauce
• Juice of ½ a lemon
• 3 tablespoons vegetable oil
• Juice of 2 limes
• Juice of 1 orange
Directions:
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, chipotle in adobo and jalapeno. Squeeze over the juice of the lemon, lime, and orange, and add the two halves. Add the bay leaves and the cinnamon stick. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve the cooking liquid to season the meat with. Reduce it to 2 cups if there is a lot of juice.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil (or in your well seasoned cast iron) and fry until crusty on one side. Serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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