At Home: Carnitas

Carnitas, or Mexican pulled pork, is so versatile, everyone needs a staple recipe in their back pocket. This recipe is ridiculously easy, because it's made in a Crock-Pot, so you can "set it and forget it". Use the pork for tacos, nachos, enchiladas, burritos, quesadillas - the possibilities are endless! Get the recipe below on What Micky Eats...At Home.


Carnitas (Adapted from Recipe Tin Eats)

• 5 lb pork shoulder, skinless, bone-in 
• 1 onion, coarsely chopped
• 1 jalapeno, seeded and ribs removed, chopped
• 1¼ Tbsp table salt 
• 1 teasp black pepper
• 4 cloves garlic, minced
• 1 cup orange juice
• 1 Tbsp dried oregano
• 2 teasp ground cumin
• 1 Tbsp olive oil

 - Rinse and dry the pork shoulder, rub in salt and pepper.
- Combine the oregano, cumin, and olive oil together, then rub all over the pork.

- Place the pork in a slow cooker (fat cap up).
- Top with the onion, jalapeño, minced garlic and pour over with orange juice.

- Cook on low for 8 to 10 hours or on high for 6 hours. The meat should be tender and falling off the bone.
- Remove meat from the slow cooker and let cool slightly. Then shred the pork using two forks.

- Skim off the fat from the juices remaining in the slow cooker and discard the fat. Set aside the remainder of the juices.
- Heat 1 tablespoon of oil in a large non stick pan over high heat.
- Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
- Pour over the juices and serve immediately.

Keith used the carnitas to make fajitas one night.  He was so excited because the meat was juicy on the inside, yet had crispy bits from the pan cooking.  It gave a nice texture to the meat, and while the flavor was top notch by itself, it was elevated with the extra grilled onions and peppers.  There was plenty of shredded pork leftover.  How do you like to eat carnitas?