Carnitas. So delicious, so easy. Since moving to Chicago, I have been in a carnitas drought. There are good mexican restaurants here, but none of them serve carnitas that are up my high (Boca Grande) standards. So I made my own, and it was unbelievably easy. Also, cheap. Pork shoulder is really inexpensive, and the slow cooker does most of the work.
Slow-Cooked Carnitas
-3 lb pork shoulder
-2 tablespoons cumin
-2 tablespoons chili powder
-2 tablespoons salt
-4 cloves garlic, minced
-orange juice
-oil, for frying
For serving:
-flour tortillas
-chopped white onion
-cilantro
-lime wedges
1. Combine the spices and salt. Rub the pork shoulder all over with the spices and garlic, and place in the slower cooker. Fill about halfway with orange juice. Cook on low for 8 hours or on high for 4.
2. Shred cooked pork with two forks. Meanwhile, heat a heavy skillet on the stove.
3. Add oil/fat and shredded pork to the skillet in one layer, and let cook, undisturbed, until a nice crispy crust forms. Then flip and cook on the other side.
4. Serve!
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