Prep the Rub:
Clean and wipe dry the pork shoulder before rubbing with salt and pepper.
Gather the rub ingredients, mix all together and rub them over the pork.
Slow Cook the Pork:
Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno and squeeze the orange juice.
Set the slow cooker on low for 8 to 10 hours or set it to high for around 6 hours.
Once it's done, remove from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).
If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)
Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.
Wait until the juices evaporate 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, need tender juicy bits.
Repeat in batches don't crowd the pan.
Remove pork from skillet. Drizzle over more juices and serve immediately.
If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.
1.) If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
2.) If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.
Adapted from: Recipetineats
Calories: 566kcal | Carbohydrates: 4.23g | Protein: 39.47g | Fat: 42.34g | Saturated Fat: 14.37g | Sodium: 608.71mg | Fiber: 0.68g | Sugar: 2.08g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.