From recipetineats.com

Carnitas (Mexican Slow Cooker Pulled Pork)

10 servings · 15 min prep · 6 hours cook

Ingredients

Ingredients

• 4 lb pork shoulder (pork butt), skinless, boneless
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice (from 2 oranges)
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Steps

1. Rinse and dry the 4 lb pork shoulder, rub all over with 2 ½ tsp salt and 1 tsp black pepper.
2. Combine 1 tbsp dried oregano and 2 tsp ground cumin then rub all over the 4 lb pork.
3. Place the 4 lb pork in a slow cooker (fat cap up), top with 1 onion, 1 jalapeno, 4 cloves garlic (don't worry about spreading it) and squeeze over ¾ cup orange juice.
4. Slow cook on low for 10 hours or on high for 7 hours.

   10 hours on low or 7 hours on high

5. 4 lb Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

   10 min

6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the 4 lb pork. Set liquid aside - don't bother straining 1 onion etc, it's super soft.
8. Heat 1 tbsp oil in a large non stick pan or well seasoned skillet over high heat. Spread 4 lb 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, need tender juicy bits.

   15 min

9. Remove 4 lb pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
10. Just before serving, drizzle over more juices and serve hot, stuffed in tacos.

Nutrition

Per serving

kcal

578

protein

45 g

carbs

2 g

fat

42 g

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