Misty’s Pork Carnitas

I have just made the most delicious Pork Carnitas EVER. If I didn’t have any self control I would have just ate all 3 lbs of meat because is was that good. Also pork shoulder is really cheap, for those of you on a budget – this was $5 for 3 lbs.

7oz – 45g P/ 7g F/ 0g C

Pork Carnitas

• 2 lb Pork Shoulder aka Boston Butt
• Salt and freshly ground black pepper
• 4 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1 jalapeno, seeded and ribs removed, chopped
• 1 can of chipotles in adobo sauce
• Juice of ½ a lemon
• 3 tablespoons vegetable oil

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, chipotle in adobo and jalapeno. Squeeze over the juice of the lemon and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil (or in your well seasoned cast iron) and fry until crusty on one side. Serve.

You can put diced white onion and some cilantro on top if you want but was phenomenal plain.

Recipe posted by: Misty Rose Mitchell


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