Monday, April 18, 2016


Carnitas, as anyone who frequents Chipotle will know, is Mexican pulled pork that is usually fried after it's cooked so it forms a nice crust. In Mexico is it usually confit or, slow cooked,  by simmering the pork in lard. I chose to go the more American route by just using a slow-cooker. These carnitas have way more flavor than anything you'll get at your usual burrito place and then go great in burritos, tacos, nachos, or a host of other Mexican dishes. My favorite part is that they make your whole house smell like a good Mexican restaurant.


3lb bone in pork shoulder
4 T of olive oil, divided
Salt and pepper
2 t of dried oregano
2 t of cumin
1 jalapeno, sliced
2 sticks of cinnamon
1 orange, cut in half


Coat your pork shoulder with 2 T of the olive oil and then liberally cover with salt and pepper. Combine the oregano and the cumin and the rub onto the pork. Place your pork shoulder in your crockpot or slow cooker and then add the sliced jalapeno. You don't have to worry about seeding the jalapenos in this dish because they will cook for so long that most of the heat will be gone. Add the two sticks of cinnamon, and then squeeze the juice from each orange half onto the pork and then add the spent orange halves.

Cover and cook on low for 8-10 hours or on high 4-5 hours.

Once the pork is fork tender, remove for the pot and let is rest, covered, for 15 minutes. Remove the other solids and discard. While to pork is resting, pour the cooking liquid in a saucepan and bring to a simmer over medium heat to reduce by half. Once the pork is rested, use forks to pull into bite sized shreds and then put the meat back in the crock pot. Add the reduced cooking liquid and then stir until is absorbed back into the meat.

In a 10 inch skillet, add the remaining 2 T of olive oil and heat it over medium high heat. Once the oil is nice and hot, add the carnitas and cook until a light crust forms on the bottom. Remove from the heat and serve.

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