Mexican Pork Carnitas
Ingredients
- 1 4 pound pork butt roast (bone in or boneless)
- 1 orange, quartered
- 1 large yellow onion, quartered
- 2-3 serrano chili peppers, sliced lengthwise
- 1 tbsp smoked paprika
- 2 tsp dried oregano, mexican or italian
- 2 tsp ground cumin
- 2 tsp freshly ground black pepper
- 1 tbsp kosher sea salt
- 2-3 bay leaves
- 1 cup chicken stock
Instructions
- Heat large heavy skillet (I use cast iron) over medium high heat.
- Sear pork roast on all sides.
- Place pork roast in slow cooker set on LOW heat.
- Add all ingredients oranges through chicken stock to slow cooker.
- Cook on low for about 8 hours until fork tender.
- Carefully remove pork roast from slow cooker and shred into smaller pieces.
- Carefully pour cooking liquid from slow cooker into large measuring cup using a strainer.
- Place measuring cup that holds the cooking juice into the refrigerator for about 15 minutes. This will allow the fat to separate from the other juices. Skim excess fat off and discard.
- Pour strained and skimmed cooking juices back over the shredded pork. Stir gently.
- Serve pork as your protein for tacos, burritos, on salads, in omelets or in a Mexican casserole
Notes
As always you get to control the amount of spices/heat by adding additional chilies and any other dried spices you like. I have also added chopped chipotle chili peppers in adobo sauce for more smoky spice. Basically use whatever spices you enjoy. While 1 tablespoon of kosher salt might seem like a lot...it is not. This makes a lot of delicious meat!
Tried this recipe?Let us know how it was!