When you have company coming over for dinner and you need to prep for a Whole30 diet and someone who doesn’t do gluten or diary, Carnitas come to the rescue!! We had lots of meat left over. Enough for us to have another dinner. The meat has lots of flavor but it’s not mexican specific so you could use it in other recipes.
Best thing?! I threw everything in the slow cooker before we left for church and when we got home, it was perfect and fall apart. I’m looking forward to doing this again.
6lb’s Bone-in Pork Shoulder (sometimes called pork butt)
1 1/2 tbsp Salt
2 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp Ground Cumin
2 tsp Smoke Paprika
1 Onion, finely diced
1 Green Bell Pepper, finely diced
2 tbsp minced Garlic
3 Oranges, juice of
2 Bay Leaves
OPTIONAL: Line your slow cooker.
Place your giant hunk of pork into the slow cooker and sprinkle with the S&P, rubbing it around to coat the pork evenly.
In a small bowl, combine olive oil, cumin, and smoked paprika.
Pour that combo over the pork and massage it in, flipping the pork over and making sure the entire surface is coated.
Flip it over so that the fat cap side is up.
Top the meat with the chopped onions, pepper, and garlic.
Squeeze orange juice over everything and throw 2 bay leaves into the slow cooker.
Set your slow cooker on LOW for 8-10 hours or HIGH for 6 hours.
Remove the pork from the slow cooker in large chunks, placing it in a bowl to shred it with two forks.
Discard the bay leaves and reserve the broth.
OPTIONAL: Crispy Bits….
Heave a drizzle of oil or ghee in a skillet over medium-high heat.
Add some pork and DON’T TOUCH IT.
Let it cook, without stirring or moving it around for a few minutes until the bottom is nice and crispy.
Pour some of the juices over to season the meant.
Enjoy however you wish… tacos, salad, or straight from the pan!