Easy Crock Pot Carnitas

Easy Crock Pot Carnitas

Ingredients

Serves 6

2 lbs / 900 gr boneless pork shoulder

2 teaspoons salt

1 teaspoon ground black pepper

2 teaspoons dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and ribs removed, sliced

1 large orange, halved

3 tablespoons vegetable oil

Directions

Rinse and pat dry the pork shoulder. Sprinkle with salt and pepper.

In a small bowl combine oregano, cumin, and olive oil. Rub all over the pork shoulder.

Place pork in the slow cooker and top with onion, garlic, and jalapeno.

Squeeze the orange halves over the pork and add the two halves to the slow cooker.

Cover and cook on low for 8 to 10 hours or on high for 4 hours (I recommend the low setting because a slow and low temperature will make the meat more tender and moist.)

Once cooked, remove the pork shoulder from the slow cooker and let cool slightly before pulling apart with two forks.

Heat vegetable oil in a large sauté pan over high heat. When sizzling, press the carnitas into the oil and fry until crusty on one side.

Alternatively preheat the broiler. Line a baking sheet with aluminium foil. Spread the shredded meat on the baking sheet and drizzle with vegetable oil. Broil for 5 to 10 minutes or until you get browned edges on the pork.

Serve over tortillas with cilantro, lime wedges, salsa, and avocado slices if you like.