Edit Recipe

---

Title

Source Link

Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

Prep Time (minutes)

Image URL

Ingredients (one per line) 4 pounds skinless, boneless pork shoulder or butt 4 garlic cloves (chopped) 2 teaspoon chili powder 1 tablespoon dried oregano 1 tablespoon ground cumin 1 yellow onion (chopped) 1 orange (juiced) 1 jalapeno pepper (deseeded and finely diced) 1 teaspoon salt ½ teaspoon black pepper ½ cup red onion (finely diced) ½ cup fresh cilantro (roughly chopped) 6 tortillas limes (for garnish)

Instructions Carnitas Mix and season the pork. In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. Add ingredients. Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (until the meat falls apart) Shred the pork. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. If the meat doesn't shred easily, just place it back in the slow cooker for another 30 minutes, or until it does shred easily. Don't get rid of the liquid as you will be using it later. Crisp the pork. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender. Then broil for 5 to 10 minutes or until the meat becomes golden browned and crispy on the edges. Carnitas Tacos Make the tacos. Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice. Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.

My Rating (1-5)

My Comments

Attempt GPT Parse Save Cancel