Pork Carnitas
Meals
Ingredients
5 lb bone-in skinless pork picnic shoulder
1 white onion, chopped
2 jalapenos, chopped
2 1/2 tsp salt
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juiced
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Directions
Combine the salt, pepper, oregano, cumin, and olive oil together, then rub all over the pork.
Place the pork in a slow cooker (fatty side up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze the juice of the oranges.
Cook on low for 8 to 10 hours (or on high for 6 hours).
The meat should be tender.
Remove from the slow cooker and let cool slightly.
Shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker and discard it.
If you are left with a lot more than 1.5 to 2 cups of juice, then reduce it in a saucepan over medium to medium-high heat.
Set the juices aside.
Heat 1 tbsp of oil in a large non stick pan over high heat.
Place shredded pork into the pan, pour juices over the meat until they start to leak out.
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.
Repeat in batches (probably about 4 batches), don't crowd the pan.