- 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone)
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 onion, chopped
- 1 jalapeno, seeded and ribs removed, chopped
- 1¼ tbsp table salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- Juice of 2 oranges
Combine the oregano, cumin and oil and rub it all over the pork. Place the pork into a slow cooker. Add all other ingredients to slow cooker on top of pork. Cook on low for 8 hours.
Remove pork from slow cooker and shred the pork. To finish carnitas, heat a skillet over medium-high heat and put enough pork into skillet to cover the bottom. You want to cook the bottom layer so that it’s a little crispy. Pour some of the juice from the slow cooker over the meat. The sauce will caramelize with the pork an makes it soooo yummy!
Serve on tortillas with avocado or guacamole and salsa. I also used pineapple/mango salsa from the store, and shredded Monterrey jack cheese can be a tasty addition also!
Update: I made this recipe for the first time this past week. It was fantastic! It made a lot – so I put half of the leftovers in the freezer. The rest I plan to eat for every meal until it’s gone.