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
- 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.
- 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.