Slow Cooker Pork Carnitas

There is nothing better than a warm satisfying meal on a cold fall or winter day! 

I love the warmth from it being slow cooked and the gentle heat from the jalapenos and cumin warm my heart!  But even better...I love the smell when it hits me in the face as I walk in the door and remember..

DINNER IS READY! 

Slow Cooker Pork Carnitas  

Serves 10-12

Alice Conradt

3 ½# bone-in pork shoulder (trimmed of fat)

1-2 Tbsp olive oil

1Tbsp dried oregano

2 Tbsp ground cumin

Salt & Pepper

1-2 roughly chopped and seeded jalapeno peppers (depending on the level of heat you like)

1 yellow onion roughly chopped

2 medium oranges cut in half

6 cloves of garlic roughly chopped

Rinse and dry the pork shoulder.  Salt and pepper all sides generously (approx. 2Tbsp salt & 1Tbsp pepper).  Combine olive oil and spices and rub all over pork.  Place the pork in a slow cooker and add onion, jalapenos and garlic. Squeeze the oranges over the contents of the slow cooker and add the orange halves.  Cover and cook on low for 8 hours or high for 4 hours. 

Once meat is tender, remove from slow cooker and let it cool slightly before attempting to pull it apart or cut into chunks. 

**Optional if you like a little crust on your meat….in a nonstick or iron skillet, heat to high and add pork.  Press the carnita meat until crusty and turn over and repeat. 

Serve as tacos, burritos, salads and as a main dish with a side of cilantro rice and beans.  Top with guacamole, salsa, cilantro or brown rice, black or pinto beans, cilantro, pickled onions, cheese etc.   ENJOY!  

I hope you love this as much as I do and it becomes one of your family favorites too!