Orange Pork Carnitas
Who doesn’t love an easy weeknight meal, or one that is easily scaled for entertaining? These low and slow Orange Pork Carnitas are so finger licking good, you’ll wish you made a double batch. Serve on rice, as part of a taco, or alone. The whole family will love these!
1 tablespoon organic chili powder
2 teaspoons organic ground cumin
2 teaspoons organic dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves organic garlic, peeled
2 onions, quartered
2/3 cup Uncle Matt’s Organic OJ
2 organic limes, juiced
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, Uncle Matt’s Organic orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4 – 5 hours.
- Remove pork shoulder from the slow cooker, then shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.