Carnitas recipe

Carnitas recipe


two pounds boneless pork shoulder (or 2 1/2 lbs bone-in)

Salt and freshly ground black pepper

two teaspoons dried oregano

one teaspoon ground cumin

one tablespoon olive oil

1 onion, coarsely chopped

four cloves garlic, minced

one jalapeno, seeded and ribs eliminated, chopped

one orange, reduce in half

3 tablespoons vegetable oil


  1. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all in excess of pork. Area the pork in a slow cooker and prime with the onion, garlic, and jalapeno. Squeeze more than the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hrs or on substantial four hrs.
  2. When the meat is tender, take away from slow cooker and allow awesome somewhat before pulling apart with a fork. In a big saute pan, heat the vegetable oil in excess of high heat. Press the carnitas into the oil and fry until crusty on a single side. Serve.

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