This is one of those times I love to use my slow cooker. These carnitas are outstanding! We enjoyed eating these so much. The slow cooker does all the work on those busy nights.

Ingredients:

3-4 pound pork shoulder or butt

2 oranges

1 bay leaf

1/2 tablespoon cumin

1 tablespoon oregano

4 cloves garlic minced

1 sliced jalapeño

3 teaspoon salt

1 teaspoon black pepper

1 onion in quarters

mexican cheese

1. Dry the pork shoulder/butt with paper towels.
2. Put the roast in the crockpot and add the salt, pepper, cumin, and oregano. Rub the seasoning all around the roast. Leave it fat side up.
3. Add the onion, jalapeño, bay leaf and garlic. Squeeze the oranges right over the roast.
4. Set on low 8 hours or high 4-5 hours. When done, shredd the meat and add some to a sheet pan with about 1/2 cup of leftover juices. Set the oven 400 degrees and cook in the oven until crispy, about 15 minutes. Enjoy!

I added mexican cheese and Pico de Gallo.

Tools to make cooking a little easier

Crock pot– Such a great crock pot! I love the timer so it can just cook while your at work or doing busy errands during the day. Cooks even and turns to warm when the timer is done. I highly recommend this crock pot.

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