INGREDIENTS: Slow Cooker Pork Carnitas

• 5 Lb Pork Butt Roast

• 1 Onion, Chopped

• 1 Jalapeno, Remove Seeds & Chop

• 2 1/2 Tsp Salt

• 1 Tsp Black Pepper

• 4 Cloves Garlic, Minced

• 2 Oranges, Juice Only


• 1 Tbsp Dried Oregano

• 2 Tsp Ground Cumin

• 1 Tbsp Olive Oil


Rub roast in salt & pepper. Combine rub ingredients and rub all over pork. Place in slow cooker. Top with the onion, jalapeño, minced garlic & squeeze over the juice of the orange. Cook on high for 6 hours. Remove from slow cooker & let cool slightly. Then shred the pork. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Reduce juice in a saucepan. Set aside. To Serve: Heat 1 tbsp oil over high heat. Place shredded pork in pan, drizzle over some juices. Wait until the juices evaporate. Turn and just briefly sear the other side. Repeat in batches. Remove and Drizzle over more juices & serve immediately.