The Pioneer Woman Tasty Kitchen
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Crockpot Pork Carnitas

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Level: Easy

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Description

Pork is slowly cooked all day in a slow cooker before crisping it in a little bit of lard. Use carnitas for tacos, burritos or stuff them in your face as is. So unbelievably good!

Ingredients

  • 4 pounds Pork Shoulder Roast (I Used Pork Should Blade)
  • Kosher Salt And Black Pepper
  • 3 Tablespoons Olive Oil
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Cumin
  • 1 whole White Onion, Roughly Chopped
  • 1 whole Jalapeno, Seeded, Ribs Discarded And Roughly Chopped
  • 5 cloves Fresh Garlic, Smashed, Peeled And Minced
  • 1 whole Orange
  • 4 Tablespoons Lard

Preparation

Generously season a 4 pound pork shoulder with salt and pepper.

In a small bowl combine the olive oil with the cumin and oregano. Rub the oil mixture all over the pork shoulder and pop it into your slow cooker. To that, add the chopped onion, jalapeno and garlic and squeeze in the juice of the orange. Add the orange halves into the slow cooker as well.

Put the lid on and cook on high for 6 hours or low for 8-10.

Remove the pork shoulder from the crockpot and shred in a large bowl with two forks.

Heat up a large skillet with 4 tablespoons of lard. Once hot, work in batches, browning the shredded pork. Remove to a paper towel-line plate.

Feel free to drizzle some of the (strained) juices from the crockpot over the pork for a little more moisture. Season with a little salt if desired and enjoy!

Recipe slightly adapted from Melissa D’Arabian.

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