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.
4-5poundsboneless pork shoulder
Salt and freshly ground black pepper
1tablespoondried Mexican oregano
1 1/2teaspoonsground cumin
2onions, cut in half
1jalapeno, seeded with ribs removed, sliced
2limes, halved and juiced
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.