While traditional carnitas are cooked in oil or lard, these slow cooker “little meats” boast the same shredded goodness without the greasy feel. Broil cooked meat or pan fry until crispy right before serving, or serve straight from the slow cooker.
Slow Cooker Carnitas
Pan fry or broil cooked pork before serving for a crispy texture, if desired.
Yields 4 to 6 servings
2 pounds boneless pork shoulder
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 garlic cloves, minced
1 jalapeno, seeded and ribs removed, chopped
Red or white onion, chopped
Avocado, sliced or chopped
Rinse and dry the pork shoulder. Salt and pepper generously. In a small bowl, mix the oregano and cumin with the olive oil; rub the mixture all over the pork. Place the pork in a slow cooker and top with the onion, garlic and jalapeno. Squeeze the juice of 1 lime and 1 orange into the slow cooker; toss in the juiced halves of fruit. Mix thoroughly. Cover and cook on low for 8 to 10 hours or on high for 4 hours.
Fill warm corn tortillas with meat, onion, cilantro and avocado. Serve with lime wedges.