32 lines
1.8 KiB
Markdown
32 lines
1.8 KiB
Markdown
## Slow Cooker Carnitas
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### Ingredients:
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- 3 to 4 pounds pork shoulder or pork butt, cut into large chunks
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- 1 onion, finely chopped
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- 5 garlic cloves, minced
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- 2 teaspoons salt
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- 1 teaspoon black pepper
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- 1 teaspoon dried oregano
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- 1 teaspoon ground cumin
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- 1/2 teaspoon chili powder
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- 1/2 teaspoon paprika
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- 2 bay leaves
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- 1 cinnamon stick (optional)
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- 2 oranges, juiced (and keep the spent halves)
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- 2 limes, juiced
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### Instructions:
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1. **Preparation**: Combine the salt, black pepper, oregano, cumin, chili powder, and paprika in a small bowl. Rub this spice mixture all over the pork pieces.
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2. **Layering Ingredients**: Place the spiced pork chunks in the slow cooker. Spread the chopped onion and minced garlic over the pork. Tuck in the bay leaves and cinnamon stick around the meat.
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3. **Adding Citrus**: Squeeze the juice of the oranges and limes over the pork. After squeezing, add the spent orange halves to the slow cooker as well.
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4. **Slow Cooking**: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, or until the pork is tender and easily shreds with a fork.
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5. **Crisping (optional)**: Once cooked, transfer the pork to a baking sheet, shred it with two forks, and spread it out in a single layer. Place under a broiler for about 5 minutes or until the edges become crispy and golden. Alternatively, you can crisp up the pork in a hot pan with a bit of the cooking juices.
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6. **Serve**: Use the carnitas for tacos, burritos, salads, or any of your favorite Mexican dishes. Drizzle with some of the remaining juices from the slow cooker for added flavor.
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### Tips:
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- Skim off the fat from the juices left in the slow cooker and use it to moisten the pork before broiling or frying.
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- The addition of citrus, especially orange, gives a unique flavor to the carnitas, distinguishing it from other pulled pork dishes.
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