Time: 10 hours 15 minutes
Complexity: easily
Servings: 4 - 6

Carnitas is a Mexican-style braised pork cut typically used in tacos, burritos, or tamales. Pork shoulder is most often used. The cut is rubbed with a spice mixture and braised whole for several hours in a slow cooker with a little orange juice, onions, and chili peppers—the flavor is incredible! The cooked meat is then shredded with forks and pan-fried until golden brown. Wrap the juicy meat in warm tortillas and enjoy.

Ingredients:

• 0.9 kg of boneless pork shoulder (or 1.1 kg with bone)
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp. l. olive oil
• 1 onion, coarsely chopped
• 4 cloves garlic, crushed
• 1 jalapeño, seeded, stemmed and chopped
• 1 orange, cut in half
• 3 tablespoons of vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, jalapeno pepper, Oranges, oregano, cumin

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Preparation:

Step 1
• Wash and pat dry the pork. Season generously with salt and pepper. Combine oregano and cumin with olive oil and rub all over the pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeño. Juice the orange and add both halves to the pan. Cover and cook on low for 8-10 hours or on high for 4 hours.
Step 2
• When the meat is tender, remove it from the slow cooker and let it cool slightly before shredding it with forks. Heat the vegetable oil in a large skillet over high heat. Add the meat to the oil, press down, and fry until a crust forms on the bottom. Serve.

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