
Carnitas
We love to have Taco Tuesday at my house.
These carnitas hit the spot!
Plus - it's a crockpot recipe. I mean, who doesn't love a meal that cooks without you having to watch it???
Extra bonus - my family gets at least 3 meals from this recipe.
#Leftovers for the win!
Ingredients
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1 pork roast (Boston butt)
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1 orange
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4 limes + 1-2 for serving
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1 jalapeno
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1 small onion
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2 cloves of garlic
Make a rub with equal parts cumin and Mexican oregano
Instructions
Put the pork fat side up in a slow cooker. Rub the spices on.
Chop the jalapeno, garlic and onion and put in along side the pork.
Squeeze the juice from the orange and the limes (this is your cooking liquid).
Cook on low for at least 10 hours. Shred the pork.
KEY PART!
Turn on the broiler in your oven or turn the oven to 400 degrees.
Arrange the shredded pork on a cookie sheet and crisp in the oven.
THIS IS THE MOST IMPORTANT STEP!
Then you can squeeze a little lime juice on the crisped pork before serving.
I usually only crisp what we are going to eat at that meal and store leftovers pre-crisped.
Serve on just about anything!