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Crispy Pork Carnitas

Ingredients:

  • 4lb pork shoulder (pork butt)
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, deseeded, chopped
  • 3/4 cup orange juice
  • 1 lime, juiced

Instructions:

  • Pat dry pork with a paper towel.
  • Combine salt, pepper, oregano, cumin and chili powder in a small bowl. Then rub all over pork.
  • Place pork in the slow cooker. Cover the top of the pork with onion, garlic, and jalapeno. Pour orange juice and lime juice over the meat.
  • Cover and cook on low for 8-10 hours or high for 5-6 hours until the meat falls apart.
  • Remove pork onto a baking sheet and shred.
  • Place the baking under the broiler for 5 minutes or until the edges of the pork begin to crisp.
  • Ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
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