MB Pork Carnitas
by Marti Brown
serves: 4
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 Pork Carnitas |
| Ingredients: |
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2 lbs |
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Boneless pork shoulder |
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Salt and freshly ground black pepper |
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2 tsp |
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Dried oregano |
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1 tsp |
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Ground cumin |
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1 tbsp |
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Olive oil |
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1 |
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Onion, coarsely chopped |
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4 |
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Cloves garlic, minced |
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1 |
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Jalapeno, seeded and ribs removed, chopped |
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1 |
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Orange, cut in half |
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3 tbsp |
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Vegetable oil |
| Directions: |
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Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
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