Rinse and dry the pork. Rub in salt and pepper. combine the Rub ingredients in small bowl. Rub it all over the pork.
Place pork in slow cooker (fat side up). Top with onion, jalapeno, and garlic. Do not worry about spreading it. Squeeze the juice of the oranges over it all.
Cook on low for 7-8 hours. The meat should be tender and falling off the bone. Remove from slow cooker and let it cool slightly. Shred pork with 2 forks.
Heat 1 Tbsp of oil in a large non-stick pan over med-high heat. Place the shredded pork into the pan. Press it down and cook until the bottom side is a golden brown and crispy. Be careful not to burn it. Add a few spoonfulls of the juices from the crockpot to the shredded pork and serve immediately.
Can be served in tacos, burritos, chimichangas, burrito bowls or on nachos. The options are endless and delicious.
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Filler for tacos, burritos, chimichangas, burrito bowls or nachos. Delicious with my cilantro-lime rice!
Originally Submitted
2/6/2017
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