Slow-Roasted Carnitas
Enjoy taco Tuesday every day with this simple Slow-Roasted Carnitas recipe, perfect for putting in the slow cooker before work and coming home to a meal flavored with orange, cumin, and oregano!
Ingredients
For the rub:
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
For braising:
- 1 4-5 lb. pork shoulder
- 1 onion, chopped
- 1 jalapeno pepper, chopped
- 5 cloves garlic, peeled
- 1 orange, zested
- 2 oranges, juiced
Instructions
- Begin by making the rub. In a bowl, combine the salt, pepper, garlic powder, oregano, cumin, and oil. Mix to form a paste.
- Rub the seasoning all over the outside of the meat. Wash your hands thoroughly.
- Place the shoulder into your slow cooker.
- Top with the chopped onion, jalapeño, garlic cloves, orange zest, and juice.
- Turn your slow cooker to low and cook, covered, for 5-6 hours until the meat is falling apart.
- Remove the shredded meat from the slow cooker and place onto a baking sheet.
- Preheat the oven to 450 degrees F.
- Toast the meat until the top has browned and crispy edges, about 10-15 minutes.
- Remove from the oven and serve on tortillas with toppings of your choice. Drizzle more cooking juices over the top.
Tried this recipe?Let us know how it was!