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One of my favorite meals at the local cantina is the carnitas. Once I realized just how easy these are to make at home, I felt a little silly. It’s our general rule that we never order out from a restaurant anything we can make at home just as well, if not better.
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Carnitas are incredibly easy to make and the meat is pretty versatile. I find we use the leftovers in several different dishes and all of them are equally as good as the first. You can easily feed a family of four two or three meals from this one rather inexpensive cut of meat.
- 4–5 pounds boneless pork shoulder
- Salt and freshly ground black pepper
- 1 tablespoon dried Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 tablespoon olive oil
- 2 onions, cut in half
- 4 cloves garlic, minced
- 1 jalapeno, seeded with ribs removed, sliced
- 2 limes, halved and juiced
- 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 the slow cooker and top with the onions, garlic, and jalapeno.
- Pour over the top the juice of the limes. Cover and cook on low for 10 to 12 hours.
- Once the meat is tender, remove from slow cooker and shred apart with two forks.
- In a saute pan, heat the vegetable oil over high heat. Place the shredded pork into the oil and lightly fry until crusty on one side.
Suggested Servings: alone, in salsa Verde, or on tortillas with a side of rice and beans.
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
Keywords: pulled pork, pork, crock pot, carnitas