This incredibly simple carnitas recipe is one of the best I've ever had! You can prepare this in the crockpot the night before, put the crockpot insert in the fridge and just drop it in in the morning if you feel too rushed at the beginning of the day. I cooked mine for 10 hours on low and it came out perfectly! Searing the meat at the end isn't a requirement but it definitely helped give the meat a little extra texture. This is a must try and I will absolutely be repeating it in the near future!
- 5 lb pork shoulder/pork butt
- 2 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 large onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
- 2 oranges, juice only
- *Optional toppings: guacamole, avocado, salsa, Mexican shredded cheese, flour or corn tortillas, butter lettuce for wraps, chopped romaine lettuce
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 tbsp olive oil
Rinse pork and pat dry. Combine rub ingredients in a small bowl. Season pork with salt and pepper and rub over all sides of the meat. Place in the bottom of your slow cooker.
Top with chopped onion, jalapeno, minced garlic and orange juice. Cook on low for 8-10 hours or on high for 6.
Toward the end of your cooking time (this step is optional but recommended), heat a large heavy bottomed skillet over medium-high heat. Place a single layer of pork on the pan and sear for about 3 minutes. Do not flip it over, just sear one side and remove it or it may get dried out. Place in a bowl and repeat with the next batch. Once all of the meat has been seared, place back in the slow cooker and mix with the juices.
Serve on corn or flour tortillas or on butter lettuce, top with shredded cheese, guacamole or avocado, chopped tomatoes, salsa, chopped lettuce or any other toppings or hot sauce you would like.
Recipe from Recipe Tin Eats