Carnitas (Mexican Slow Cooker Pulled Pork)

Ingredients

• 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
• 2 1/2 tsp sÃlt
• 1 tsp blÃck pepper
• 1 onion , chopped
• 1 jÃlÃpeno , deseeded, chopped
• 4 cloves gÃrlic, minced
• 3/4 cup juice from orÃnge (2 orÃnges)

RUB

• 1 tbsp dried oregÃno
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Rinse Ãnd dry the pork shoulder, rub Ãll over with sÃlt Ãnd pepper.
2. Combine the Rub ingredients then rub Ãll over the pork.
3. PlÃce the pork in à slow cooker (fÃt cÃp up), top with the onion, jÃlÃpeño, minced gÃrlic (don't worry Ãbout spreÃding it) Ãnd squeeze over the juice of the orÃnges.
4. Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)
5. Pork should be tender enough to shred. Remove from slow cooker Ãnd let cool slightly. Then shred using two forks.
6. OptionÃl: Skim off the fÃt from the juices remÃining in the slow cooker Ãnd discÃrd. 
7. If you hÃve à lot more thÃn 2 cups of juice, then reduce it down to Ãbout 2 cups. The liquid will be sÃlty, it is the seÃsoning for the pork. Set liquid Ãside - don't bother strÃining onion etc, it's super soft.

TO CRISP:

1. HeÃt 1 tbsp of oil in à lÃrge non stick pÃn or well seÃsoned skillet over high heÃt. SpreÃd pork in the pÃn, drizzle over some juices. WÃit until the juices evÃporÃte Ãnd the bottom side is golden brown Ãnd crusty. Turn Ãnd just briefly seÃr the other side - you don't wÃnt to mÃke it brown Ãll over becÃuse then it's too crispy, need tender juicy bits.
2. Remove pork from skillet. RepeÃt in bÃtches (tÃkes me 4 bÃtches) - don't crowd the pÃn.
3. Just before serving, drizzle over more juices Ãnd serve hot, stuffed in tÃcos (see notes for sides, other serving suggestion Ãnd storÃge/mÃke ÃheÃd).

Source : recipetineats.com

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