Pork Carnitas

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:

1. Rinse and dry the pork shoulder. Salt and pepper liberally.

2. Mix the oregano and the cumin with olive oil and rub all over pork.

3. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.

4. Squeeze over the juice of the orange and add the two halves.

5. Cover and cook on low for 8 to 10 hours or on high 4 hours.

6. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.

7. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

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