Recipe by: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ Makes 3-4 lbs – Serves 10. Prep: 10 min; Slow-Cook: 7 hrs or 10 hrs; Final cook – 20 minutes
- Ingredients
- 4 lb – boneless pork butt (shoulder)
- 2 1/2 tsp – kosher salt
- 1 tsp- ground black pepper
- 4 cloves – garlic, minced
- 1 – large onion, chopped
- 1 – jalapeno, chopped
- 3/4 cup – orange juice
- rub seasoning
- 1 TBSP – Mexican oregano
- 2 tsp – cumin powder
- 1 TBSP – olive oil
Rinse and dry pork shoulder. Rub all over with salt & pepper. Combine the rub ingredients and rub all over the pork shoulder.
Place meat in slow cooker, fat side up. Add remaining ingredients over the fat cap and cover. Heat in slow cooker at high for 7 hours, or at low for 10 hours. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks and set aside.
Skim off the fat from the juices remaining in the slow cooker and discard. In a pan, reduce the juices down to about 2 cups. Set liquid aside.
Prior to serving: Working in batches (don’t overcrowd the skillet), heat 1 tbsp of oil in a large skillet over high heat. Spread pork in the pan, drizzle over some juices. 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. Drizzle over more juices and serve hot.
- Suggested Sides for burritos:
- Salsa – chopped green onions, jalapenos, tomatoes, cilantro, splash of lime juice
- Sliced radishes or cabbage
- Rice mixed with cilantro and chopped chipotles in adobo sauce
- Shredded cheddar cheese
- Avocado slices or guacamole
- Sour cream (with chopped chipotles in adobo sauce)