Pork Carnitas

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Who doesn’t love Mexican food? Make a big batch of pork carnitas and I can freeze some for when we’re in a hurry. I’ll use the rest in a burrito bowl, or tacos or even in a sandwich. A hot corn tortilla with some pork, red onions, cilantro, a dash of salsa is so satisfying. Or try it in a burrito bowl with lettuce, salsa, guacamole, Greek yogurt (or sour cream), cilantro, black beans and red onions, to make for one delish, healthy meal!

Ingredients:

  • 4 lbs pork shoulder (pork butt)
  • 1 large onion, chopped fine
  • 6 large garlic cloves, minced
  • 1 jalapeno, chopped fine
  • 1 tsp black pepper
  • 2 tsp salt (or to taste)
  • ¾ cup orange juice
  • 2 bay leaves
  • 3 tsp cumin powder
  • 1 tbsp dried oregano
  • 1/2 tsp chili powder
  • 1 tbsp olive oil

Instructions:

  1. Rinse and dry the pork shoulder
  2. Combine the salt, pepper, cumin, oregano, chili powder, olive oil, and rub all over the pork
  3. Place the pork in a slow cooker (fat cap up). Add in the jalapeno, onion, bay leaves, garlic, and pour the orange juice over it
  4. Slow Cook on low for 10 hours or on high for 6 hours
  5. Pork should be completely tender and will shred easily with a fork
  6. Remove from slow cooker and shred using two forks
  7. To thicken the juices left in slow cooker, transfer into a pan and reduce it down to about 2 cups

To Crisp in oven:

  1. Place the shredded fork in a single layer on aluminum foil on a pan. Place the pan in a pre-heated oven, under the broiler on high heat. Let it crisp for 5-6 minutes. Remove from oven. Toss the pork using tongs, spoon 1/4 cup of the juices over the pork. Broil for another 5-6 minutes until the edges of the pork are crisp

To Crisp on stove:

  1. Heat 1 tbsp of oil in a large nonstick pan
  2. Add pork to pan without overcrowding. Pour 1/4 cup of juices. Wait until the underside of the port is crisp. . Add pork to the pan, avoiding crowding, and drizzle with ¼ cup of the juices. Wait until the juice has evaporated and the underside of the port is crisp. remove from pan. Repeat with the rest of the pork in batches.

Just before serving, drizzle over more juices and serve hot, in tacos or burritos.

Serve with diced onions, black/refried beans, salsa, Greek yogurt/sour cream, lime squeezed over it, chopped cilantro, corn, lettuce, grated cheese