Ingredients for Mexican Carnitas:
Pork shoulder
- 4 lbs. (boneless and skinless)
Ground cumin
- 2 tsp.
Oregano
- 1 tbsp. (dried)
Olive oil
- 1 tbsp.
Jalapeño
- 1 (chopped and seeded)
Onion
- 1 (chopped)
Garlic
- 4 cloves (minced)
Oranges
- 2 (3/4 cup) (juiced)
Salt
- 2 1/2 tsp.
Ground black pepper
- 1 tsp.
Soft taco shells
- 12
Parsley or cilantro
- for topping
Lime
- 2 (cut into wedges)
Red onion
- 1 large (chopped for serving)
Method of preparing the Mexican Carnitas:
list of 11 items
1. Pat dry the pork shoulder and season well with salt and pepper.
2. In a small bowl, combine the cumin, oregano, and olive oil. Then take this mixture and massage it thoroughly into the pork.
3. Fit the pork in a slow cooker with the fatty part facing up. Add in the jalapeño, onion, garlic, and orange juice as well.
4. In a slow cooker, cook the pork on high for 7 hours. The pork should be tender and it should come apart easily when you try to shred it with a fork.
5. Remove the pork shoulder from the slow cooker and let it cool for 10-15 minutes.
6. Shred the pork with two forks.
7. If there's a lot more than 2 cups of broth left in the slow cooker, reduce it to about 2 cups. This salty broth is your seasoning. Measure out 2 cups
of liquid and set it aside.
8. Now it's time to crisp up the meat. To do so, heat 1 tablespoon of oil in a large skillet on high heat. Toss 1/4 of the shredded pork in the skillet
and drizzle some of the broth you reserved on top.
9. Cook until the liquid evaporates. The bottom of the meat should be golden and crispy. Then turn the meat and sear the other side too. You want some
of the meat to stay soft and not browned.
10. Remove the meat from the skillet and do the same with the remaining 4 batches of pork. Drizzle a little more of the broth over the meat right before
serving.
11. Serve carnitas hot in soft taco shells, topped with freshly chopped parsley or cilantro, chopped fresh onion, and a lime wedge on the side for drizzling.
Pork shoulder
- 4 lbs. (boneless and skinless)
Ground cumin
- 2 tsp.
Oregano
- 1 tbsp. (dried)
Olive oil
- 1 tbsp.
Jalapeño
- 1 (chopped and seeded)
Onion
- 1 (chopped)
Garlic
- 4 cloves (minced)
Oranges
- 2 (3/4 cup) (juiced)
Salt
- 2 1/2 tsp.
Ground black pepper
- 1 tsp.
Soft taco shells
- 12
Parsley or cilantro
- for topping
Lime
- 2 (cut into wedges)
Red onion
- 1 large (chopped for serving)
Method of preparing the Mexican Carnitas:
list of 11 items
1. Pat dry the pork shoulder and season well with salt and pepper.
2. In a small bowl, combine the cumin, oregano, and olive oil. Then take this mixture and massage it thoroughly into the pork.
3. Fit the pork in a slow cooker with the fatty part facing up. Add in the jalapeño, onion, garlic, and orange juice as well.
4. In a slow cooker, cook the pork on high for 7 hours. The pork should be tender and it should come apart easily when you try to shred it with a fork.
5. Remove the pork shoulder from the slow cooker and let it cool for 10-15 minutes.
6. Shred the pork with two forks.
7. If there's a lot more than 2 cups of broth left in the slow cooker, reduce it to about 2 cups. This salty broth is your seasoning. Measure out 2 cups
of liquid and set it aside.
8. Now it's time to crisp up the meat. To do so, heat 1 tablespoon of oil in a large skillet on high heat. Toss 1/4 of the shredded pork in the skillet
and drizzle some of the broth you reserved on top.
9. Cook until the liquid evaporates. The bottom of the meat should be golden and crispy. Then turn the meat and sear the other side too. You want some
of the meat to stay soft and not browned.
10. Remove the meat from the skillet and do the same with the remaining 4 batches of pork. Drizzle a little more of the broth over the meat right before
serving.
11. Serve carnitas hot in soft taco shells, topped with freshly chopped parsley or cilantro, chopped fresh onion, and a lime wedge on the side for drizzling.
