I found this recipe on the FoodNetwork website. It’s from Melissa D’Arabian. I don’t often use my crock-pot. Perhaps
because I don’t have a lot of great recipes for it, at least what I would deem “healthy”
recipes. This one not only fits the
healthy billing – but it is DELICOUS! The flavors were so perfectly melded and the
pork was super tender. I didn’t fry the
meat after it was cooked and shredded; rather I used it in soft tacos with my
homemade Tomatillo Salsa. Click here for
that recipe. Next time I may try frying –
but for this time I was opting for the healthier version.
Ingredients
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
Directions
Rinse and dry the pork shoulder. Salt and pepper liberally.
Mix the oregano and the cumin with olive oil and rub all over pork. Place the
pork in a slow cooker and top with the onion, garlic, and jalapeno.
Squeeze over the juice of the orange and add the two halves.
Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let
cool slightly before pulling apart with a fork.
In a large sauté pan, heat the vegetable oil over high heat.
Press the carnitas into the oil and fry until crusty on one side.
Serve on with choice of tortillas and toppings.
