Slow Cooker Pork Carnitas

In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.

📝 Ingredients

• 4 pounds boneless pork shoulder
• 1 tablespoon kosher salt
• freshly ground black pepper
• 3 tablespoons avocado oil (or extra light olive oil)
• 2 teaspoons dried oregano (I use Mexican oregano)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 orange
• 1 lime
• 1 white onion (roughly chopped)
• 1 jalapeno (roughly chopped)
• 6 cloves fresh garlic (smashed and peeled )

👨‍🍳 Instructions

1. 1Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.
2. 2In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.
3. 3To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.
4. 4Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.
5. 5Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.
6. 6Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.
7. 7Once golden, serve in tacos, burritos or on nachos etc.