I think there is so much pressure when cooking pork and that is why it has taken me so long to try a pork recipe. I was extremely nervous and half expected this recipe to be a complete disaster (think zombie apocalypse in my crock pot). I guess I need to have a bit more confidence in the kitchen because this pork came out so good that we ate the whole thing in the matter of two days… 2 lbs. of pork GONE in 48 hours haha! We were able to make tacos, nachos and quesadillas with just this one recipe. The pork is, as Perry states, “succulent and flavorful.” It’s very hard to stop eating it once you start so be warned! Perry gives it 5 stars and here is why”
“ This pork was great. There were crispy bits and juicy bits. It was just a perfect batch of carnitas. I really liked the flavor and would describe the meat as succulent. We made a lot of different things with the pork so there are lots of options if you like variety. Next time I want to try making an omelette with the leftovers. I would have this time but there wasn’t any left!”
Serves: 10+ Calories: 440/serving Carbs: 4 carbs per serving of meat. This does not include the taco shell because there are so many varieties of tortillas. Add those carbs as necessary.
- 2lbs boneless skinless pork shoulder
- salt and pepper
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced (I used 6 because I love garlic)
- 1 jalapeño pepper, seeded and ribs removed, chopped
- If you like heat also chop up a serrano pepper and throw it in. HIGHLY RECOMMEND
- 1 orange, cut in half
- 2 tbsp canola oil
- Rinse and dry the pork shoulder. Salt and pepper it liberally.
- Mix together the oregano, cumin, and olive oil. Rub the mixture all over the pork. Place pork in your slow cooker.
- Top with the onion, garlic, and jalapeño pepper. Squeeze the juice of the orange halves over the layers and add the two halves to the pot.
- Cover and cook on low for 8-10 hours or on high for 4 hours (I cooked it on low and had amazing results).
- Once the meat is tender, remove it from the slow cooker and let it cool for a few minutes before pulling it apart with a fork (This is important because if you don’t let it rest you’ll loose the juices of the meat leaving you with dry nastiness)
- In a large pan heat the canola oil over high heat. Add the carnitas and cook until crisp on one side. Add back to the crockpot and stir it around to mix in the slow cooked onions and jalapeño.
- Make tacos, nachos, quesadillas or anything you crave!
*Photo is an original belonging to me
**Original recipe can be found at http://www.foodnetwork.com