Carnitas de cerdo en olla de cocción lenta

Ingredientes

• 2 tsp ground cumin
• 2 tsp chipotle chile powder
• 2 tsp salt
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 4 pound pork shoulder roast
• 1 white onion (roughly chopped)
• 3 jalapeno peppers (whole)
• 2 oranges

Preparación

1. 1

   Make the dry rub by combining all of the ingredients and mixing to combine.

2. 2

   Place the chopped onion and whole jalapeno peppers in the bottom of the crock pot. Squeeze the juice from oranges and place the rinds with the onions and peppers.

3. 3

   Coat the roast on all sides with the seasoning mixture and pat it in. Place the roast in the crock pot on top of the onions and peppers. Pour the orange juice over the roast.

4. 4

   Cook on low for 7-9 hours.

5. 5

   Remove the pork roast and shred it with a fork, removing any fatty areas.

6. 6

   Preheat oven to 425˚F. Place shredded pork in a thin layer on a large baking sheet. Bake for 6-10 minutes or until the pork edges are crispy to your liking.

7. 7

   Strain juices and discard onions, jalapeno and orange rind. Spoon juices over pork when serving.