Crock Pot Pork Carnitas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: A lot!
Ingredients
  • 7-8 pound bone-in pork butt or pork shoulder
  • Kosher Salt
  • Freshly-ground black pepper
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon thyme
  • ½ teaspoon cayenne pepper
  • 1 onion, coarsely chopped
  • 8 cloves garlic, minced
  • 1 jalapeno, chopped
  • Juice of one orange
  • Juice of one lemon
  • 12 ounces Mexican beer (I used Modelo Especial)
  • 3 tablespoons canola oil
Instructions
  1. Rinse and dry the pork. Generously salt and pepper all sides of the pork.
  2. Heat one tablespoon canola oil in a Dutch oven or large cast iron skillet and brown pork for 2-3 minutes on each side over high heat.
  3. Take the pork out of the Dutch oven or skillet, and let it cool for a few minutes.
  4. While the pork is cooling, mix all the spices from cumin through cayenne pepper together in a small bowl. Rub the spice mixture evenly over the pork.
  5. Place the pork in a slow cooker and top with the onion, garlic, jalapeno, citrus juice and beer. Cover and cook on low for 8 to 10 hours.
  6. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
  7. In a large saute pan, heat the three tablespoons canola oil over high heat.
  8. Press the carnitas into the oil and fry until crusty on one side - about 10 minutes. I like to stir the pork at this point and fry for another five minutes so more of the meat gets crisp.
  9. Serve warm with taco shells or over rice.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/cinco-de-mayo-eats-pork-carnitas-baked-black-beans-with-chorizo-and-more/