Carnitas
Servings: 4
Ingredients
Rub:
2 ½ tsp salt
1 tsp black pepper
4 tsp ground cumin
2 tbsp dried oregano
2 tbsp olive oil
Meat:
2 lb pork butt, skinless & boneless
1 onion, diced
1 jalapeno, deseeded, chopped
4 cloves garlic, minced
¾ cup orange juice or 1 large orange squeezed
Remaining taco ingredients:
48ct Street yellow corn tortillas
⅓ green cabbage (optional)
1 white onion, diced
cilantro
3 limes
Directions
Pat dry the pork shoulder, score the pork on all sides, about 4-5 cuts on each side, in both directions (like a grid) and about an inch deep.
Combine the rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up if it has one), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and orange juice.
Slow Cook on low for 8 hours or on high for 5 hours.
Pork should be tender enough to shred. Remove from the slow cooker and let cool slightly. Then shred using two forks.
Keep liquid inside the slow cooker - don't bother straining onion etc., it's super soft.
Crisp the meat (2 options):
Pan fry: Heat 1 tbsp of oil in a large pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some of the liquid from the slow cooker. Wait until the liquid evaporates and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, and needs tender juicy bits. Remove pork from skillet/sheet. Repeat in batches (takes me 2 batches) - don't crowd the pan.
Broil: spread a thin layer on a baking sheet and broil for a couple minutes. Keep an eye on it or it will burn fast.
Just before serving, drizzle over more liquid and serve hot, stuffed in tacos.
(Optional) Dip tortillas in vegetable oil before frying on a pan for a light crunch to your tacos.
Notes
Keeps extremely well, but tends to lose juiciness when it cools down. Just drizzle with juice, cover with cling wrap and reheat - the crispy bits hold up very well.