Pork Carnitas

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  2 lb or 907g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Oranges

  Raw, navels

  1 fruit or 140g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

Directions

1. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
2. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
3. (source: https://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe-1925103)

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