Saucepan@saucepan · Shared this recipeFollowMexican · dinnerCarnitas (Mexican Slow Cooker Pulled Pork)Slow-cooked pork shoulder seasoned with spices and orange juice, then pan-fried until crispy and juicy, perfect for tacos.total6 hr 15 minprep15 mincook6 hrservings10Original recipe on recipetineats.comKeep this recipeAdd a copy of Carnitas (Mexican Slow Cooker Pulled Pork) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings2 kg / 4 lb pork shoulder ), pork butt, , skinless, boneless (5lb/2.5kg bone in, Note 12.5 tsp salt1 tsp black pepper1 onion, , chopped1 jalapeno, , deseeded, chopped4 clove garlic, minced0.75 cup juice from orange, 2 oranges1 tbsp dried oregano2 tsp ground cumin1 tbsp olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse and dry the pork shoulder, then rub all over with salt and pepper.2Step 2: Combine the rub ingredients (oregano, cumin, salt, pepper) and rub all over the pork.3Step 3: Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it), and squeeze over the juice of the oranges.4Step 4: Slow Cook on low for 10 hours or on high for 7 hours.5Step 5: Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.6Step 6: Optional: Skim off the fat from the juices remaining in the slow cooker and discard.7Step 7: If you have a lot more than 2 cups of juice, reduce it down to about 2 cups. The liquid will be salty; it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.8Step 8: Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread 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.9Step 9: Remove pork from skillet. Repeat in batches (takes 4 batches) - don't crowd the pan.10Step 10: Just before serving, drizzle over more juices and serve hot, stuffed in tacos.getsaucepan.com/r/d271c204-0fc0-44fe-bd6e-ecfab3b1068e · Original: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/
