Ingredients: |
Ingredients: 4 lb pork shoulder (pork butt) , skinless, boneless, cut into large chunks
2 1/2 tsp salt
1 tsp black pepper
1 onion, chopped
2 jalapeños, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges
Limes for the crisping part (about 2 limes)
RUB
2 tbsp dried oregano
4 tsp ground cumin
2 tbsp olive oil
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Directions: |
Directions:1. Cut up pork shoulder into chunks and rub all over with salt and pepper.
2.Combine the Rub ingredients then rub all over the pork.
3.Place the pork in a slow cooker and add the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.
4. Slow Cook on low for 8 hours or on high for 5 hours.
Pork should be tender enough to shred.
5. Remove chunks from slow cooker and let cool slightly. Then shred using two forks.
6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
7. 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:
1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread a quarter of the pork in the pan, drizzle over some juices, extra salt if needed, and fresh lime juice.
2. 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.
3. Remove pork from skillet. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
4. Just before serving, drizzle over more juices if desired and serve hot, stuffed in tacos with delicious toppings such as guacamole, salsa, cilantro, queso fresco, lime, jalapeño, and crema. Enjoy! |
This recipe for Carnitas 1 is from