Carnitas Recipe
Carnitas Recipe. The trick is to simmer the pork shoulder with the orange juice just right, so that the citrus infuses the carnitas with a surprising bite. Mine has orange peel (pith removed), lots of bay leaves, a head of garlic sliced in half, and a white onion peeled and quartered.
Continue to simmer your carnitas until the citrus gloss clings to the crispy meat. Cover and cook for 6 hours on high. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Cover and cook on low.
Pour in the chicken broth, and bring to a boil. If the meat isn’t at least 3/4 covered, you can add some extra water to get it 3/4 submerged. Mix the pork in all of the delicious juices in the bottom of the slow cooker.
Combine the rub ingredients then rub all over the pork.
Bake in the oven at 450°f for about 20 minutes or until the meat is brown and crispy. In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly. Put pork in a large pot.
Add orange to the cooker as well.
Flip over every couple hours in the slow cooker. Carnitas can also be made right in the oven. For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
When the pork is done, shred the pork right in the slow cooker with two forks.
Step 3, put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of. Mine has orange peel (pith removed), lots of bay leaves, a head of garlic sliced in half, and a white onion peeled and quartered. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and.
Cook until browned on all sides, about 10 minutes.
All you need to do is plop some tomatillos in the oven for the last 20 minutes of the pork roasting period and blend them with: Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges. First it cooks slowly in a crock pot, on the stove, or in your slow cooker before you put it into the oven to become crispy and caramelized.
