Slow Cooker Pork Carnitas

🥘 Ingredients

• black pepper
  1 tsp
• dried oregano
  1 tbsp
• garlic (minced)
  4 cloves
• ground cumin
  2 tsp
• jalapeno (seeded and ribs removed, chopped)
  1
• oil
  1 tbsp
• olive oil
  1 tbsp
• onion (coarsely chopped)
  1
• orange
  2
• pork shoulder (skinless, bone-in)
  5 lb
• salt
  3.75 tsp

🍳 Cookware

• slow cooker

1. 1

   Rinse and dry pork shoulder (skinless, bone-in) and rub in salt and black pepper .

   pork shoulder (skinless, bone-in): 5 lb, salt: 3.75 tsp, black pepper: 1 tsp
2. 2

   Combine dried oregano , ground cumin , and olive oil .

   dried oregano: 1 tbsp, ground cumin: 2 tsp, olive oil: 1 tbsp
3. 3

   Rub the mixture all over the pork.
4. 4

   Place the pork in a slow cooker (fat cap up).
5. 5

   Top with onion (coarsely chopped) , jalapeno (seeded and ribs removed, chopped) , and garlic (minced) .

   onion (coarsely chopped): 1, jalapeno (seeded and ribs removed, chopped): 1, garlic (minced): 4 cloves
6. 6

   Squeeze over the juice of orange .

   orange: 2
7. 7

   Cook on low for ⏱️ 8-10 hours or on high for ⏱️ 6 hours .
8. 8

   Remove the pork from the slow cooker and let cool slightly.
9. 9

   Shred the pork using two forks.
10. 10

    Skim off the fat from the juices remaining in the slow cooker and discard.
11. 11

    Reduce the juices in the slow cooker on the saute setting with the lid off or in a saucepan until 1 1/2 to 2 cups remain.
12. 12

    Set aside.
13. 13

    Heat oil in a large non stick pan over high heat.

    oil: 1 tbsp
14. 14

    Place shredded pork into the pan and press down.
15. 15

    Cook until the bottom side is golden brown and crusty.
16. 16

    Pour over the juices and serve immediately.