What do you do when you’re sick on Cinco de Mayo but still really want tacos? Yup, make your own the next day!
I was craving carnitas and have been meaning to make a fall-off-the-bone pork shoulder in my slow cooker for a while. Unfortunately, the smallest pork shoulder I could find was over 4 lbs, so my boyfriend and I decided to invite some friends over. The pressure for me to make the perfect dinner was on since I suddenly had 6 additional mouths to feed!
Luckily, after six hours of waiting, the pulled pork turned out juicy and perfectly spiced, and I’m super excited to share if with you guys! The recipe was mainly inspired by Recipe Tin Eats’ Carnitas, so head over to her blog for any substitutions and adjustments.
Ingredients (for a 4.5 lbs pork shoulder, bone included):
- 4.5 lbs pork shoulder
- 1 onion, chopped
- 1 jalapeno, chopped
- 4 cloves garlic, minced
- 2.25 tbsp salt
- 1 tsp pepper
- juice from 6 limes (should be about 3/4 cup)
- 2 tsp chili
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
- Wash and dry the pork shoulder.
- Rub in the salt and pepper and place in the slow cooker.
- Combine the chili, oregano, cumin and olive juice and rub all over the pork shoulder.
- Place the shoulder fat side up and pour over the chopped onion, garlic, and lime juice.
- Cook on low for about 9 hours, or on high for 6 hours (which I did and it turned out tremendously).
- Remove the pork from the slow cooker and shred with two forks (it should be so juicy that it just falls off the bone).
- Add some of the juice that’s still in the slow cooker (and has some of the fat in it) to a pan and heat up. Once the juice sizzles, add some of the pulled pork and brown it.
- Repeat until all the pork has been seared.
I served the carnitas with corn taco shells, avocado and Spanish rice. The pork is so juicy and flavorful that I didn’t need anything else! And since most of the process is passive in the slow cooker, this is not only a super tasty, but also a super easy recipe!