Introduction
Welcome to a culinary journey that promises to bring the authentic taste of Mexican cuisine right into your home kitchen. With this foolproof recipe for the **Best Carnitas** (Slow Cooker Pulled Pork), you’ll be able to create the most juicy and tender pulled pork, finished off with a delightful crispness that’s achieved by a quick broil in the oven. Whether you’re a seasoned chef or new to the cooking world, this step-by-step guide, complete with a video tutorial, will ensure your carnitas are a hit every time.
Preparation Details
– **Preparation Time**: 10 minutes
– **Cooking Time**: 8 hours
– **Total Time**: 8 hours and 10 minutes
– **Course**: Main Course
– **Cuisine**: Mexican
– **Servings**: 8 servings
Required Equipment
To make these carnitas, you’ll need a **Crockpot (Slow Cooker)**. Choose one with a ceramic insert for optimal cooking and ease of transport.
Ingredients
– **4 pounds** boneless pork shoulder or butt
– **1 tablespoon** dried oregano
– **1 tablespoon** ground cumin
– **2 teaspoons** chili powder
– **1 teaspoon** salt
– **½ teaspoon** black pepper
– **1** yellow onion, diced
– **4** garlic cloves, minced
– **1** jalapeno pepper, deseeded and finely diced
– **1** orange, juiced
Cooking Instructions
Step 1: Seasoning the Pork
1. **Mix the seasoning**: In a small bowl, combine the oregano, cumin, black pepper, salt, and chili powder.
2. **Season the pork**: Trim any excess fat from the pork shoulder, but leave some for flavor. Rub the spice mixture generously all over the pork shoulder, then place it in the slow cooker.
Step 2: Adding Ingredients to the Slow Cooker
1. Add the diced onion, minced garlic, diced jalapeno pepper, and orange juice to the slow cooker.
2. Cover and set to cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the meat easily falls apart.
Step 3: Shredding the Pork
1. Remove the pork from the slow cooker and place it on a large cutting board.
2. Use two forks to shred the meat. If it doesn’t shred easily, return it to the slow cooker for an additional 30 minutes, or until it shreds without effort.
3. Do not discard the liquid from the slow cooker; it will be used later.
Optional Step: Crisping in the Oven
1. **Moisten the meat**: Place the shredded pork on a baking sheet and pour 1 cup of the reserved slow cooker liquid over it to keep it moist and tender.
2. **Crisp it up**: Broil the meat for 5 to 10 minutes or until it becomes golden brown and crispy on the edges.
Additional Notes
– **Handling the cooked pork**: Given the tenderness of the cooked pork, removing it from the slow cooker might be challenging. Use a spatula underneath for support.
– **Storing leftovers**: Keep the shredded pork in a sealed container in the fridge for 4 to 5 days, or freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the oven when ready to enjoy.
Nutritional Information
– **Calories**: 227 kcal
– **Carbohydrates**: 5g
– **Protein**: 28g
– **Fat**: 10g
– **Saturated Fat**: 3g
– **Polyunsaturated Fat**: 1g
– **Monounsaturated Fat**: 5g
– **Cholesterol**: 93mg
– **Sodium**: 406mg
– **Potassium**: 565mg
– **Fiber**: 1g
– **Sugar**: 2g
– **Vitamin A**: 234IU
– **Vitamin C**: 13mg
– **Calcium**: 51mg
– **Iron**: 3mg
Embark on this culinary adventure to create delectable carnitas that are sure to impress at any meal. Enjoy the process, and most importantly, enjoy the feast!