The Easiest (and best) Slow-Cooker Carnitas

I found this recipe that Nagi, from Sydney, Australia, shared on her blog RecipeTin Eats. I was looking for an easy enough carnitas recipe for a Taco Tuesday night in our house and came across this. It is hands down the most delicious thing I have ever cooked and it really is pretty easy, at least proportionate to the incredible pay out. I paired it with a Pineapple-Radish salsa I threw together that had chopped fresh pineapple, sliced radishes, red onion, lime juice, and chopped cilantro. I didn’t measure because it is honestly hard to mess a salsa like this up but it was basically two handfuls of the pineapple, one handful of chopped radishes, half a handful of chopped red onion, similar amount of chopped cilantro, and the juice of half a lime (though it was really juice, so for less juicy limes it might take the juice of a whole lime). We served it on flour tacos that we heated up in the microwave by stacking damp paper towels in between each one, and added some toppings like pickled jalapenos, sour cream, and a blend of shredded cheese. On the side we served our Elote and Arugula salad with fresh watermelon on the side, and of course, had margaritas to round it out.  I hope you enjoy these carnitas as much as we did! 

INGREDIENTS 

PORK 

• 4 lb pork shoulder (skinless/boneless)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped 
• 1 jalapeno, deseeded and chopped 
• 4 cloves garlic, minced
• 3/4 cup fresh squeezed orange juice 

RUB

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

INSTRUCTIONS

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.
2. Combine the Rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.
4. Slow Cook on low for 10 hours or on high for 6 hours. 
5. Pork should be tender enough to shred. Remove the pork from the slow cooker and let cool slightly. Then shred using two forks.
6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside – don’t worry about straining the onion etc, it’s super soft.

TO CRISP:

1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, you need tender juicy bits.
2. Remove pork from skillet. Repeat in batches (2-4 batches) – don’t crowd the pan.
3. Just before serving, drizzle over more juices and serve hot, stuffed in tacos