Pork Carnitas in the slow cooker

• Vegan
• Gluten free

• Produce

  • 6 cloves Garlic
  • 2 Jalapenos
  • 2 Navel oranges, large
  • 1 1/2 tbsp Oregano, dried
  • 1 Sweet onion, large

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tbsp Brown sugar
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on kitchentrials.com

Description

Ingredients

• Pork shoulder, 4ish pounds - whatever will fit in your crock pot. See notes for meat options.
• 2 tbsp kosher salt
• 1 tsp black pepper
• 1 1/2 tbsp dried oregano
• 2 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tbsp brown sugar
• 2 tbsp olive oil
• 1 large sweet onion, chopped into chunks
• 2 jalapeños, seeded, ribs removed, chopped
• 6 cloves garlic, minced (I just use my garlic press)
• 2 large navel oranges, juiced

Directions

• Depending on the type of pork youre using you may need to trim it. You want to remove any skin, as well as any fat thats more that 1/8 thick around the outside.
• Mix together the salt and pepper, then rub it all over the pork. Really get this in all of the crevices and flaps.
• Now make your spice rub by mixing together the oregano, cumin, paprika, cayenne pepper, brown sugar, and olive oil. It will be like a paste. Now rub this all over the pork as well, then put the meat into the slow cooker.
• Add the onion, jalapeños, garlic, and orange juice to the slow cooker, dumping each ingredient over the meat. Put the lid on, and cook on low heat for 8 to 10 hours, or on high heat for 6 hours.
• Remove the cooked meat to a large bowl and let cool slightly before shredding (at least 10 minutes). Use two forks, some tongs, or your hands to shred the meat into bite size pieces.
• IF FREEZING - If you are freezing some of the meat, or putting it into the fridge to have the next day, add some of the liquid thats left in the slow cooker. Skim off the fat, and drain the liquid through a fine mesh to catch all of the chunks. Then, add some of the remaining liquid (1 to 1 1/2 cups) to the shredded meat to help keep it extra moist.
• IF CRISPING - Melt 3 tbsp lard (must be lard) in a large frying pan (I found that my non-stick one worked better than my stainless). Add just enough shredded pork to almost cover the bottom. You dont want to crowd the pan or the meat wont crisp for you. Cook on medium-high head for a few minutes, without touching the meat. Check a piece to see if its a dark golden brown on the bottom - thats when its done. If you want more of the meat crispy, you can give it a little toss now, or you can take it out and serve.