Slow cooker Pork Carnitas
Mexican pulled pork with fresh onion, jalapeño, and orange flavors.
- 2-3 Pounds Pork butt or Pork Shoulder
- 1 Large Orange Juiced
- 1 Large Fresh Jalapeno Deveined, deseeded, and chopped
- 1 Small White Onion Chopped
- Salt. Pepper to taste
- 2 Tbsp Ground Cumin
Place pork butt or pork shoulder whole in crock pot.
Juice one large and orange and pour over pork. May substitute ½ cup to 1 cup of store bought orange juice.
Season with salt, pepper, and cumin. Scatter chopped onions.
Prepare jalapeño by cutting the top off and slicing lengthwise. Remove seeds. Cut out the pepper vein and discard. Chop remaining pepper and scatter in crockpot.
Cook on low for 8 hours.