Ingredients
- 2 pounds pork shoulder roast (boneless)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 yellow onion (coarsely chopped)
- 4 cloves garlic, minced
- 1 orange, cut in half
- 3 tablespoons oil (vegetable oil)
How to Make
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Step 1: Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
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Step 2: Place the pork in a slow cooker and top with the onion and garlic. Squeeze the orange over the pork and add the two squeezed halves to the pot.
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Step 3: Cover and cook on low for 8 to 10 hours or on high 4 hours.
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Step 4: Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
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Step 5: In a large sauté pan, heat the vegetable oil (see note) over high heat. Press the carnitas into the oil and fry until crusty on one side.
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For an element of authenticity, substitute lard for vegetable oil when frying the meat.
Tips & Variations
- Slow Cooker
We hope you enjoy this recipe!
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