This is a fantastic recipe for pork carnitas that I have made several times. Aside from the outstanding flavor, the versatility is what wins it for me. From this one batch for a family four, I can make three dinners (pork carnitas, carnita queso, and carnita soup) and still have a few leftovers to make omelets for breakfast. I’ll post recipes and pictures or video for the additional meals in later posts. For now, make this and thank me later!
Recipe adapted from Recipe Tin Eats.
10# Boston Pork Butt/Pork Shoulder, Skinless and Bone-In
1 Large Onion, Diced
2 Jalepeno, Deseeded and Diced
8 Cloves Garlic, Minced
1 cup Orange Juice (fresh squeezed if possible)
- Rinse meat and pat dry with papertowels. Massage all over with olive oil. Spring oregano and cumin all over and massage into meat, getting into the nooks and crannies.
- Put meat into the crockpot fat pad side up. Top with remaining ingredients.
- Cook on low 8-10 hours.
- Remove meat and let rest until cool enough to handle.
- Pull off all usable meat and shred. Set aside about 1-1.5 cups of meat per person. Place remaining meat with a little liquid from the crockpot in freezer bags for future use. (OR if you’re feeding a crowd, use it all. For the non-keto-ers, you can further stretch the meat by serving on tortillas.)
- In a skillet, melt 2T butter, then lay a thin layer of shredded meat in the skillet. Don’t overcrowd the pan. Fry meat until edges are cripsy. Pour in a little liquid from the crock pot and let cook down until mostly evaporated. Remove meat from pan, put on plate, and top with your favorites: shredded lettuce or cheese, sour cream, guacamole, diced onion, mango or pineapple chunks, salsa, etc. The meat is less than one carb, so feel free to enjoy those toppings!