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.
Servings Prep Time
6-8People 15 minutes
Cook Time
7hours
Servings Prep Time
6-8People 15 minutes
Cook Time
7hours
Ingredients
Instructions
  1. Get all the ingredients out on the counter.
  2. Rinse and dry the pork shoulder. Salt and pepper liberally.
  3. Mix the oregano and the cumin with olive oil.
  4. Rub all over pork.
  5. 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.
  6. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  7. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
  8. 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.
  9. Serve over tortillas chips, on corn tortillas, or in a flour tortilla.
  10. Add your favorite toppings.
  11. Save the rest for delicious leftovers. It tastes the best the next day or a few days later.
  12. My little boom-boom, keeping me company in the kitchen.
Recipe Notes

Inspired by: http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe.html

The Corner Butcher Shop: http://cornerbutchershop.com/wp/ – ask for Will or John and tell them Madie’s Kitchen sent you by for an extra 10% off.