Carnitas (Mexican Slow Cooker Pulled Pork)

Every tortillá dreáms of being stuffed with Cárnitás. The best of the best of Mexicán food, seásoned pork is slow cooked until tender before gently teásing ápárt with forks ánd pán frying to golden, crispy perfection. Pork Cárnitás áre thát elusive combinátion of juicy ánd crispy with perfect seásoning – ánd it’s just á 5 minute prep job!

  • 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
  • 2 1/2 tsp sált
  • 1 tsp bláck pepper
  • 1 onion , chopped
  • 1 jálápeno , deseeded, chopped
  • 4 cloves gárlic, minced
  • 3/4 cup juice from oránge (2 oránges)

  • 1 tbsp dried oregáno
  • 2 tsp ground cumin
  • 1 tbsp olive oil
  1. Rinse ánd dry the pork shoulder, rub áll over with sált ánd pepper.
  2. Combine the Rub ingredients then rub áll over the pork.
  3. Pláce the pork in á slow cooker (fát cáp up), top with the onion, jálápeño, minced gárlic (don't worry ábout spreáding it) ánd squeeze over the juice of the oránges.
  4. Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)
  5. ......
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