Mexican shredded pork, or carnitas, is wonderful in any Mexican dish. Full of flavor, and easily prepared in your slow cooker.
We have a Mexican grocery store in South Omaha that I love to shop at. It is full of wonderful products that I don’t get to see at my regular grocery store. The best part, however, is the “deli counter” in the back, that isn’t really a “deli,” persay. It looks like a deli counter that all other groceries have, but this one, this one is very special.
You can purchase the most amazing homemade salasas, chips, tamales, enchiladas, whole chickens, Mexican rice, and one of my favorite things– carnitas, and the carnitas burritos. We always get a burrito for the ride back home … who can be expected to wait? They wrap it up warm, and on the way out the door grab a cold Jarritos that they will open with a bottle opener at the checkout counter. Heavenly.
I love Mexican food with my whole heart! When I found this recipe for carnitas, I knew I had to try it!
Dare I say that it is every bit as good as the one I purchase at the Mexican Grocery?
- 5 lb pork shoulder bone-in roast
- 1 onion, chopped
- 1 jalapeno, seeded, ribs removed, chopped
- 1¼ Tablespoon salt
- 1 teaspoon pepper
- 4 cloves garlic, minced
- 2 oranges, juiced
- 1 Tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 Tablespoon olive oil
Combine olive oil, oregano and cumin, set aside.
Rinse and dry your roast, rub in salt and pepper. Rub in oregano/cumin mixture.
Place roast in slow cooker, top with onions, garlic and jalapeno.
Squeeze the juice of the oranges directly over the top.
Cook on low for 8-10 hours, remove meat, shred.
Skim fat off of the juice, return meat and juice to slow cooker, use however you desire.
Amount Per Serving: Calories: 613 Total Fat: 44g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 182mg Sodium: 797mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 47g