Carnitas (Mexican Slow Cooker Pulled Pork)
10 hrs (mostly slow cooking)10–12
Slow-cooked pork shoulder seasoned with citrus and spices, then crisped in a skillet and served shredded with its reduced cooking liquid.
| prepRinse and dry pork shoulder | |||||
| 2 kg pork shoulder (pork butt), skinless, boneless | Rub pork with salt, pepper, oregano & cumin | Slow cook on low 10 hrs / high 7 hrs | Remove pork, shred; skim fat, reduce juices to ~2 cups | Sear shredded pork in oil until golden, 4 batches | Drizzle with juices & serve hot |
| 2 1/2 tsp salt | |||||
| 1 tsp black pepper | |||||
| 1 tbsp dried oregano | |||||
| 2 tsp ground cumin | |||||
| 1 onion, chopped | |||||
| 1 jalapeño, deseeded, chopped | |||||
| 4 cloves garlic, minced | |||||
| 180 ml orange juice | |||||
| 1 tbsp olive oil | |||||
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