Slow Cooker Carnitas
You know, it’s not carnitas, really. It is a really tasty pork with some good Mexican flavors, though, and it’s a great way to get lots of use out of a pork roast. This was pretty popular with the roommates; the carnitas-loving one hoovered up quite a bit of it, and I ate a reasonable amount myself. It keeps well, too; I’m planning to freeze some baggies full for use later. It goes well in bowls with beans and rice, but would do nicely in tacos with veggies as well. It’s also quite simple to make, which is nice, and uses only megamart ingredients. Economical, too!
Slow Cooker Carnitas, adapted from Simply Scratch
3-4 lb. pork butt, bone-in
2 tsp. dried oregano
1 1/2 tsp. cumin
3 Tbsp. olive oil
2 tsp. salt
pepper to taste
1 large onion, roughly chopped
1-2 jalapenos, roughly chopped
5 cloves garlic, smashed and roughly chopped
1 orange, halved
2-3 Tbsp. bacon fat or lard (or more oil)
Dry your pork butt and sit it in your slow cooker. Mix the oregano, cumin, salt, and pepper; add the oil, stir it all together, and rub it all over the pork. Add the onion, jalapenos and garlic to the slow cooker with the pork. Squeeze the orange over it all and drop that in as well. Cook on high for 5-6 hours or on low for around 10. Remove the pork roast from the slow cooker, tug the bones out and shred with two forks. Taste for seasoning.
Melt the bacon fat in a large skillet over medium high heat. Add as much of the meat as you can fit reasonably in the skillet; fry until it has delicious brown bits, then turn over and brown the other side. Add this back to the rest of the meat and mix it in. Add some of the juice from the crock pot. Serve in desired manner!