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
- Combine the oregano, cumin, and olive oil together, then rub all over the pork.
- Top with the onion, jalapeño, minced garlic and pour over with orange juice.
- Remove meat from the slow cooker and let cool slightly. Then shred the pork using two forks.
- 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?