Tender, flavorful and cripsy Pork Carnitas is an complete dream come true when paired with Homemade Flour Tortillas and Pico de Gallo. Such an absolutely Amazing dinner that the whole family will love.
Remove pork from packaging and dry with paper towels.
Mix together ingredients for the rub in a small bowl.
Rub spices on all sides of pork and place in slow cooker liner with the fat cap facing up.
Add to the pork the onion, garlic and jalapeño.
Pour in citrus juices.
Cook on low for 9-10 hours or on high for 5-6 hours (pork is done when it very easily shreds.)
Crisping Cook Pork
Once pork has cooked remove roast from slow cooker and place onto platter.
Using two forks shred meat into large chunks.
Heat half of oil (about 2 tbsp, see notes below) in a large frying pan over medium high heat. Add half of the meat, spread evenly in pan. Let meat brown without stirring for approximately 2-3 mins. Flip meat over and repeat on other side. (This stage is meant to just crisp the edges of the meat and not actually brown.)
Remove pork from frying pan and repeat with second half of shredded pork.
Serve meat inside of a tortilla and sprinkle meat with juice from lime wedges. Top with favorite toppings.
Please use as many organic ingredients as possible. Recipe Notes
Traditional authentic Mexican Carnitas are seared in lard. If preparing the traditional way, simply substitute the same quantity of avocado oil for a good quality of lard. Note: Primal Pastures offers a high quality lard.
Depending on the type of frying pan used for searing the carnitas additional oil may be needed. Example: Nonstick pans will only need a 1/4 cup of oil total where as stainless steel may require up to 1/2 cup oil.
If possible, use a 12-14 inch frying pan to sear meat. If using a smaller frying pan, up to 4 batches may be required for searing.
Calories for this recipe do not include tortillas and toppings.