After spending the day in a slow cooker, this succulent pork will tantalize your taste buds with its spicy blend of flavors. You can serve this on tortillas with your favorite toppings . My favorite way to enjoy this is to spread the meat over tortilla chips, covered with cheese and pop it under the broiler to melt. A dab of guacamole, a dollop of sour cream and a scoop of pico de gallo to top it off…dinner is served!
Pork Carnitas
Course: Dinner, Ethnic Dishes, Main Dish – Pork, Slow Cooker12
servingsIngredients
5-6 lb. pork shoulder or pork butt roast
1 large onion, cut in 8ths
1 jalapeno pepper, diced
5 cloves garlic, chopped
¾ cup orange juice
Juice of 1 lime
1 Bay leaf
1 1/4 teaspoons oregano
2 ½ teaspoons cumin
2 teaspoons chili powder
1/4 teaspoon chipotle powder
¼ teaspoon cinnamon
1/8 teaspoon smoked paprika
2 ½ teaspoons salt
1 teaspoon pepper
Directions
- Rinse pork roast and pat dry.
- Combine all the spices together and rub mixture into the meat, putting any leftovers in the slow cooker
- Place the meat into the slow cooker, add the orange juice, lime juice, bay leaf, onions , garlic and jalapeno pepper. 4. Cover and cook on high for 7 hours.
- Remove the meat from cooker and shred it with a fork, reserving some of the juice from the cooker.
- Place the shredded meat in a foil lined pan and broil for a few minutes to crisp it up a little. Remove from broiler,
- Scoop some of the juice over the meat and serve on tortillas with your favorite toppings such as guacamole, pico de gallo, sour cream, shredded cheese, salsa, black olives, etc.
Recent Comments