Authentic Slow Cooker Pork Carnitas

• Gluten free
• Paleo

• Meat

  • 2 1/2 kg Pork shoulder with the bone removed

• Produce

  • 3 Chilli, red
  • 9 cloves Garlic
  • 1 Onion
  • 2 Oranges, juice of
  • 1 tbsp Oregano, dried

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/4 tbsp Table salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on gourmetgetaways.com.au

Description

Directions

• Combine the cumin and oregano for the meat rub
• Wash the pork shoulder,.
• Rub the pork all over with the rub.
• Put the meat into a large slow cooker with the fat side up. The fat will flow through the meat as it cooks.
• Add the onion, chilli, garlic, salt pepper and orange juice to the slow cooker.
• Set the slow cooker for 9 to 10 hours on low.
• When the meat is tender and can be pulled into stands its ready.
• Remove the meat from the slow cooker and reserve the juice,
• Shred the pork with two forks. Put the meat side whilst you make the sauce.
• Place the cooking liquid in a saucepan and bring it to a rolling boil.
• Stir occasional as you reduce the liquid to a sauce.
• This recipe makes a lot of Pork Carnitas. I usually split the meat in half. Half I pack away for another meal. The over half gets crisped up ready to be served.
• Add oil to a heavy based frying pan.
• Add enough pulled pork to cover the base of the pan.
• Cook without turning the meat until the bottom is crisp.
• Remove the meat from the pan and serve dressed with some of the sauce.
• I only ever pan fry the meat we are eating at the current meal. I want to keep it moist and delicious.