Name: Crock Pot Pork Carnitas
Prep time: 15 min
Cook time: 7 h
Yield: 6-8 People
Ingredients: 4 lbs. pork shoulder (bone-in); Salt and freshly ground black pepper; 4 tsp. dried oregano; 2 tsp. ground cumin; 2 Tbsp. olive oil; 1/2 diced carrots; 8 garlic cloves (finely chopped); 1 jalapeno (more if you like it spicy) (seeded and ribs removed, chopped); 2 oranges (cut in half); 3 tbsp. vegetable oil; Tortillas & Tortilla Chips (Homemade tortilla chips from Albertson's deli section)

Crock Pot Pork Carnitas

Very authentic recipe by Melissa Darabian. Easy and delicious. Perfect for your next taco night! Cut the recipe in half if you want less servings. If you want a delicious pork butt or pork shoulder and you live near La Verne, California. I highly suggest picking up your meat from The Corner Butcher Shop - 2359 Foothill Blvd., La Verne | (909) 596-6345 | Open: Mon-Fri: 11 AM to 7:30 PM ~ Sat-Sun: 11 AM to 6 PM | Dine-In or Take-Out - ask for Will or John and tell them Madie's Kitchen sent you by for an extra 10% off.

CourseMain Dish

Servings	Prep Time
6-8 People	15 minutes

Cook Time

7 hours

Servings	Prep Time
6-8 People	15 minutes

Cook Time

7 hours

Crock Pot Pork Carnitas

CourseMain Dish

Servings	Prep Time
6-8 People	15 minutes

Cook Time

7 hours

Servings	Prep Time
6-8 People	15 minutes

Cook Time

7 hours

Ingredients

4 lbs. pork shoulder bone-in
Salt and freshly ground black pepper
4 tsp. dried oregano
2 tsp. ground cumin
2 Tbsp. olive oil
1/2 diced carrots
8 garlic cloves finely chopped
1 jalapeno (more if you like it spicy) seeded and ribs removed, chopped
2 oranges cut in half
3 tbsp. vegetable oil
Tortillas & Tortilla Chips Homemade tortilla chips from Albertson's deli section

Servings: People

Instructions

Get all the ingredients out on the counter.
Rinse and dry the pork shoulder. Salt and pepper liberally.
Mix the oregano and the cumin with olive oil.
Rub all over pork.
Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the oranges and add the oranges halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
Serve over tortillas chips, on corn tortillas, or in a flour tortilla.
Add your favorite toppings.
Save the rest for delicious leftovers. It tastes the best the next day or a few days later.
My little boom-boom, keeping me company in the kitchen.