I made these recently for a Taco Tuesday party, and cannot tell you how delish, and easy they are. I have not really experimented with carnitas, but will definitely do it again. And, super affordable! I found this recipe on the Food Network, thanks to Melissa D’Arabian and then did a little “Connie editing” as I always do.
I encourage you to yank out that slow cooker, cuz it’s certainly too hot in Kansas for anything other than the grill. Give this a whirl, and leave comments below if you create your own version of happiness. Oh yeah, and don’t forget that you can get these ideas, ramblings and recipes delivered to YOUR inbox!
- 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 3 teaspoons dried oregano
- 1.5 teaspoon ground cumin
- 1.5 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half. Squeeze juice and place on meat
- 3 tablespoons vegetable oil
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.