Pork shoulder(carnitas). Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Add the onion, garlic, lime juice, chili powder, oregano, and cumin.
Sear the pork in batches on all sides until well browned.
We made carnitas even better by braising them in beer inside a Traeger grill.
Start with a well marbled boneless pork shoulder and break it down to two inch chunks.
You can cook Pork shoulder(carnitas) using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Pork shoulder(carnitas)
- You need 1 of pork shoulder.
- It's 5 cup of goya marinade.
- Prepare 1 of corn tortillas.
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is SO tender and juicy on the inside, while deliciously crisp and golden on the edges!
Pork shoulder(carnitas) instructions
- Clean and rinse the pork and place in crok pot.
- Add the goya marinade and cook until done, around 8 hrs..
- Shred with fork and serve with warm tortillas and salsa.
Giving you TWO options to get that perfect crisp finish, and PERFECT for your Cinco De Mayo parties! Carnitas are made from nice, marbled (with fat) chunks of pork shoulder, which when braised over a long period of time become incredibly tender. The nice thing about pork shoulder is that it's readily available, and it's usually very cheap. To make carnitas, rub a pork butt roast (pork shoulder) with some pantry-staple spices then put it in your slow cooker with some lime and orange juice, a little garlic, and bay leaves. Then sit back and drink a margarita while you let the crockpot do all the work for you!
