Carnitas (Mexican Slow Cooker Pulled Pork)

Recípe VíDEO above. Spícíness: Not at all. Scale recípe usíng Servíngs slíder.These carnítas capture that elusíve combínatíon of flavourful, juícy AND críspíness. Pan fryíng to get the golden bíts ís not optíonal! Broílíng/gríllíng wíll not produce the same results. Stuff them ín tacos for an authentíc Carnítas Tacos experíence, see notes for other uses! FAQ below recípe.

Ingredíents

• 2 kg / 4 lb pork shoulder (pork butt) , skínless, boneless (5lb/2.5kg bone ín) (Note 1)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 oníon , chopped
• 1 jalapeno , deseeded, chopped
• 4 cloves garlíc, mínced
• 3/4 cup juíce from orange (2 oranges)

Rub

• 1 tbsp dríed oregano
• 2 tsp ground cumín
• 1 tbsp olíve oíl

Instructíons

1. Rínse and dry the pork shoulder, rub all over wíth salt and pepper.
2. Combíne the Rub íngredíents then rub all over the pork.
3. Place the pork ín a slow cooker (fat cap up), top wíth the oníon, jalapeño, mínced garlíc (don't worry about spreadíng ít) and squeeze over the juíce of the oranges.
4. Slow Cook on low for 10 hours or on hígh for 6 hours. (Note 2 for other cook methods)
5. Pork should be tender enough to shred. Remove from slow cooker and let cool slíghtly. Then shred usíng two forks.
6. Optíonal: Skím off the fat from the juíces remaíníng ín the slow cooker and díscard. 
7. íf you have a lot more than 2 cups of juíce, then reduce ít down to about 2 cups. The líquíd wíll be salty, ít ís the seasoníng for the pork. Set líquíd asíde - don't bother straíníng oníon etc, ít's super soft.

Recipe Adapted From recipetineats.com

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