Why? Why?! WHY don’t I make carnitas all the time? Like each and every day of my life! They are so easy and the work-to-reward ratio is incredibly imbalanced. I buy inexpensive meat (even the stage 1 cage-free pork at Whole Foods is still a cheap option), let the slow cooker do all the work, then eat the most delicious meat that there ever was. Ever. Sigh…it truly is love at first bite.
Ahem, moving on. This recipe makes a ton of delicious, juicy carnitas and I always portion some out in ziplock bags, pour some juices in too and freeze them flat and thin so they defrost quickly. Then all you have to do is heat and brown them in a pan for an instant meal. These carnitas are not overpowering with any particular spice so they’re perfect for anything! I tend to brown some in a pan, top with sautéed veggies and a couple eggs over easy for a ridiculously fantastic breakfast (or lunch, or dinner).
We did a carnitas taco bar for my little girl’s first birthday this past weekend. From what a hear the food was a big hit, I was in the middle of the beautiful chaos that is a one-year-old party! I also made her a couple minion cakes, one to smash and one for everyone. That little silly girl loves her some minions. She thinks they’re hysterical! And time keeps marching on…sigh…
- 5 pounds pork shoulder/butt (chopped up "rib" cuts work too if large chunks of fat are removed before cooking)
- 1½- 2 Tablespoon sea salt
- 2 teaspoons pepper
- 1-2 jalapeños, seeded and diced
- 1 white onion, chopped
- ½ cup orange juice
- 2 teaspoons smashed garlic
- 1 Tablespoons olive oil
- 2 teaspoons cumin
- 1 Tablespoon dried oregano
- corn tortillas, heated in skillet or over stove flame
- carnitas
- avocado, sliced
- red onion, sliced
- corn salsa or salsa verde
- cilantro, chopped
- sriracha
- lime juiced squeezed over tacos
- Rub pork with salt and pepper.
- Combine last four ingredients and rub well into the meat.
- Put pork into slow cooker with the fat cap facing up and cover with jalapeños, onion and orange juice.
- Cook on high for 3 hours then on low until meat falls from the bone (usually around another 4+ hours) OR I just cook on high overnight, easy peasy!
- Remove pork and shred.
- Strain juices into fat separator (reserving onions to add back to juices) and discard fat layer. Simmer to reduce to about 2 cups liquid, if necessary. Add onions back to juices.
- If freezing portions, add some juices to each frozen bag. If serving immediately, Brown meat in a bit of oil on high heat in a cast iron skillet until it forms a nice crust.
- Pour juices over meat and serve immediately.
And MINIONS!!
oh the wonders…
[…] for breakfast and that is how you know you’re living your best life! I’ve posted my slow cooker carnitas recipe before, which is so freaking good and you set it over night. Then you have carnitas for breakfast […]