Leo and I made these last week and loved them.
The slight citrus taste rounds out the flavor profile and the jalapeno, onion, garlic, and other spices mellow nicely in the 8-10 hours this dish takes to cook. When we went to remove this from the crock pot, the meat literally fell off the bone, so it took almost no effort to shred the pieces for burritos. (We didn't bother frying them because they were awesome as-is.)
Also, we made green tomatillo salsa enchiladas with the leftover pork and it was wonderful.
Prep Time: 15 minutes
Cook Time: 8-10 hours
Serves: 4 to 6 servings
2 pounds boneless pork shoulder/ butt (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano (we use Uruguayan adobo)
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1/2 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half (we used a few tangerines)
3 tablespoons vegetable oil
Rinse and dry the pork.
Salt and pepper liberally. Mix the oregano and the cumin with olive oil
and rub all over pork. Place the pork in a slow cooker and top with the
onion, garlic, and jalapeno. Squeeze over the juice of the tangerines and add the halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Adapted from Melissa d'Arabian