How to make slow cooker carnitas recipe #64

 

Here is a recipe for slow cooker carnitas:

Ingredients:

• 1 (4-5 pound) boneless pork shoulder roast, trimmed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional)

Instructions:

1. In a small bowl, combine the chili powder, cumin, salt, and pepper. Rub the spice mixture all over the pork shoulder.
2. Place the pork shoulder in a slow cooker. Pour the orange juice, lime juice, onion, garlic, and jalapeño pepper (if using) over the pork.
3. Cover the slow cooker and cook on low for 8-10 hours, or until the pork is very tender and shreds easily with a fork.
4. Shred the pork with two forks. Return the shredded pork to the slow cooker and stir to combine with the cooking juices.
5. Heat a large skillet over medium heat. Add the shredded pork and cook until crispy on all sides. Serve immediately.

Here are some tips for making slow cooker carnitas:

• Use a boneless pork shoulder roast for the best results. The shoulder roast has a lot of fat, which will help to keep the carnitas moist and flavorful.
• Don't overcook the pork. The pork should be very tender and shreds easily with a fork.
• If you don't have a slow cooker, you can make carnitas in the oven. Preheat the oven to 300 degrees Fahrenheit. Season the pork shoulder roast as directed and place it in a roasting pan. Roast the pork for 3-4 hours, or until it is very tender and shreds easily with a fork.
• Serve carnitas with your favorite toppings, such as shredded cabbage, chopped cilantro, pico de gallo, and sour cream.