Pork Carnitas
Ingredients
Spice Mix
- 3 tablespoon chili powder
- 3 teaspoons ground Mexican cumin
- 1 teaspoon ground Indian cumin
- 4 teaspoons dried Mexican oregano
- 4 teaspoons salt or more, to taste
- 3 teaspoons ground black pepper
- 1 teaspon Tajin
Other
- All purpose rub
- 5-6 pound pork shoulder excess fat trimmed and sliced into thick strips
- 4 tablespoons minced garlic
- 1 large onion chopped
- 1/2 cup lemon juice
- 1/4 cup lime juice
- 2 fresh thai red chilies lightly charred (done when toasting the ancho chilies)
- 1 to asted ancho chili stem removed
Instructions
- Prepare the spice mix by combining the spice ingredients in a small bowl.
- Once the bulk of the fat has been trimmed from the shoulder, cut into thick strips, and give a very liberal dusting of an all-purpose rub.
- Place the meat, onion, garlic, whole ancho pepper, thai chilies in a crockpot / slow cooker, dust with half the spice, and toss to mix it all up.
- Sprinkle the rest of the spice mix on top and give another toss.
- Pour the juice in and set the crockpot to cook for 8 hours on low or 5 hours on high.
- Once complete, remove the meat from the pot and pour the juices into saucepot.
- Bring to a boil, and reduce, boiling for about 5-8 minutes.
- Shred the meat with 2 forks.
- Pour the sauce over the meat until its your desired wetness.
Notes
I gave everything a toss about half way through, just to make sure everything was evenly coated by the juices.
Adapted from Damn Delicious