Name: Slow Cooker Carnitas with Rosemary and Garlic
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-Fusion
Ingredients: 4 lb pork shoulder (pork butt), cut into large chunks; 2 tbsp olive oil; 1 tbsp salt; 1 tsp black pepper; 1 tbsp ground cumin; 6 cloves garlic, smashed; 3 sprigs fresh rosemary; 1 cup fresh orange juice

Description

Succulent pork shoulder slow-cooked with fresh rosemary and garlic, then broiled for a perfect crispy finish. A sophisticated twist on traditional carnitas.

Ingredients

Scale

4 lb pork shoulder (pork butt), cut into large chunks
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
1 tbsp ground cumin
6 cloves garlic, smashed
3 sprigs fresh rosemary
1 cup fresh orange juice

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Instructions

Rub the pork shoulder chunks with salt, pepper, and cumin until evenly coated.
Place the seasoned pork into the slow cooker.
Add smashed garlic cloves and whole rosemary sprigs around the meat.
Pour the orange juice over the pork, ensuring the bottom of the pot is lightly covered.
Cover and cook on low for 8 hours or high for 4-5 hours until the meat is tender.
Remove the pork to a large baking sheet and discard the rosemary sprigs.
Shred the meat using two forks, mixing in a bit of the cooking liquid.
Drizzle olive oil over the shredded pork and spread it in a single layer.
Broil in the oven for 3-5 minutes until the edges are browned and crispy.