Pork Carnitas-Mexican Slow Cooker Pulled Pork
Description
If you want the pork to be golden brown and crunch, then the pan frying in this recipe is a must.The finished pork can be used in tacos, nachos, enchiladas, burritos, quesadillas , you name it!
Ingredients
5 lb. pork shoulder, skinless, bone-in or 4 lb. without bone
1 onion, coarsely chopped
1 jalapeno, seeded, ribs removed, chopped
1¼ T. salt or 2 T. kosher salt
1 t. black pepper
4 cloves garlic, minced
2 oranges, juice only
rub:
1 T. dried oregano
2 t. ground cumin
1 T. olive oil
Directions
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Rinse off and dry the pork shoulder; rub in the salt and pepper. Combine the rub ingredients; rub all over the pork shoulder.
Put a slow cooker liner in the crock for easy clean up.
Place the pork in the slow cooker, fat up, top with the onion, jalapeno, minced garlic and squeeze the juice of the orange over it.
Cook on low 8 - 10 hours or on high 6 hours.
The meat should be tender and falling off the bone. Remove it from the slow cooker; let cool slightly; shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker; discard the fat. If you are left with a lot more than 1½ - 2 cups juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.
To Freeze:
Pour the juices over the pulled pork; store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.
To Serve:
Heat 1 T. oil in a large non-stick pan over high heat. Place shredded pork into the pan; press down and cook until the bottom side is golden brown and crusty.
Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. (only make one side crusty and leave the other side juicy and moist)
10-12 servings