Pork Carnitas (Mexican Pulled Pork)
A friend shared this recipe with me and its so good. The citrus in this recipe is really the secret ingredient. Who doesn't love slow roasted pork that is cooked until it falls apart, then fried to get crispy edges and served in tacos, burritos, soups. Get crazy with this pulled pork - Add BBQ sauce and make a sandwich.
4 lb pork shoulder (pork butt)
2-4 onions, sliced (depending on size 4 medium onions)
6 garlic cloves, crushed
1 jalapeno, seeded and diced
3/4 cup orange juice or juice 2 large oranges
1 T. cumin powder
1 T. dried oregano
1 T. olive oil
1 teaspoon salt
1/2 teaspoon pepper
Add cumin powder, oregano, olive oil, salt and pepper together. Rinse and pat dry the pork. Using dry rub mixture, cover the pork, coating all the meat. Add pork to the crock pot.
Cover the meat with the sliced onions, garlic and jalapeno.
Now pour the juice of the oranges over the meat.
Slow cook on low for 8 hours.
When finished cooking, shred pork with two forks. Keep the juice aside.
Heat a cast iron skillet and add 1 T. oil to the bottom of the pan. Spread the pork in the pan and using the juice from the crock pot, drizzle some juice over the pork. Wait until the juices evaporate and the bottom side of the meat 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. Remove pork from skillet.
Repeat in batches (It may take up to 4 batches). Dont overcrowd the pan.
These are boneless pork weights:
2 - 3 lb: 8 hours on low.
3 - 6 lb: 8-10 hours on low
6 - 8 lb: Use large oval slow cooker, 12 hours on low.