Carnitas, or Mexican Pulled Pork, are an easy meal to prep and go along your way for the day! Come home, shred the pork and crisp slightly in a pan with the leftover juices and it’s ready for the family! When searching for a recipe, I found one on Recipe Tin Eats ( linked here: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ )which sounded easy enough, but I had to adjust the recipe to accommodate a smaller cut of meat than specified. How I created the rub was a bit different than specified on her blog post, , but after 8 hours in the crock pot, I think it’s all the same in the end. It’s as fabulous as she made it out to be. She offered great suggestions for other uses beyond what I have here, so you should go check it out!
You want to use a cut of pork which will create a moist, tender and flavorful dish. I found a boneless petit pork shoulder roast, about 2-1/2 pounds, which was perfect as the end result exemplifies. You could also use a larger cut of. pork butt, however, I cook for 4 and this was plenty for that crowd allowing for leftovers for another day! Just begin by rinsing off the cut you are using and pat it dry.
I mixed the spices along with the olive oil, grated garlic and finely diced jalapeno pepper. Rub it over the top and bottom and place in the crock pot. Place the finely diced red onion on top and pour the orange juice around the sides. Set it for 8 hours on low then go abut our day as planned.
Take it out of the crock pot and shred it with a couple forks; be sure to nibble along the way. Pour juices into a measuring cup ready to disperse in final step.
Place a bit of olive oil in skillet/ seasoned cast iron pan. place about 1/4 of the meat in he pan at a time on MEDIUM HIGH heat along with about 1/4 of the remining juices. Allow the bottom to get a bit golden brown and crispy then flip over for a quick sear on the opposite side. Remove from the pan and continue with the 3 remaining batches.
I had Cilantro Rice, Fresh Salsa and some Guacamole prepped as toppings for these magnificent Carnitas! Now all I need is a margarita!
Ingredients
- 2-1/2 pounds boneless pork shoulder roast
- 1 1/2 t oregano
- 1 1/2 t cumin
- 1 1/2 t Kosher salt
- 3/4 t freshly ground black pepper
- 1 T finely diced jalapeno
- 1 t grated garlic cloves
- 1 T extra virgin olive oil
- 1/2 c finely diced red onion
- 1/2 c orange juice
Instructions
- Rinse and pat dry the roast.
- Combine the rest of the ingredients except the onions and orange juice.
- Rub this mixture underneath as well as on the sides and top of the roast.
- Place pork in large crock pot. Scatter diced onions over the top and pour the orange juice in the bottom. Cover and set it on LOW for 8 hours.
- Remove pork from crock pot and shred apart using 2 forks.
- Reserve the liquid/broth in a measuring cup for the final step.
- In a skillet or well-seasoned cast iron pan, drizzle about a tablespoon of olive oil that has been preheated to MEDIUM-HIGH heat.
- Spread about 1/4 of the pork into the pan with 1/4 of the juices/broth. The juices will evaporate. Allow the bottom to get a golden color and slightly crispy before turning over to lightly sear the opposite side. Repeat this 3 more times with the remaining pork.
- Serve with fresh salsa, cilantro lime rice, avocado/guacamole, corn or any of your favorites.
