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MB Pork Carnitas by Marti Brown serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Pork Carnitas

Ingredients:

2 lbs

Boneless pork shoulder

Salt and freshly ground black pepper

2 tsp

Dried oregano

1 tsp

Ground cumin

1 tbsp

Olive oil

Onion, coarsely chopped

Cloves garlic, minced

Jalapeno, seeded and ribs removed, chopped

Orange, cut in half

3 tbsp

Vegetable oil

Directions:

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 or on high 4 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. Serve.

Categories:

Ethnic Foods
Meats