Carnitas (slow cooker or presser cooker)

Carnitas (Yum!)

Sorry in advance for the bad photography

 

 Pressure cooker oven↑↑

Crockpot ↓↓

 Garlic cloves & Bay leaves

Ingredients for rub:

2 TSP Cumin

1 TBSP Chili powder

2 TSP Salt or more, to taste

1 TSP Pepper

2 TSP Oregano
(Mrs. Scales variations: I also like to add a bit of onion powder and garlic powder.  Just eyeball it.)

Other ingredients:
Pork Roast  (shoulder, butt, whatever)

1 or 2 Bay bay leaves

Oranges,  2-3 small halo (clementine) size or 1 large regular size one

2 or 3 Garlic cloves crushed

1 Onion, quartered

¼ cup chicken broth
 

In a bowl, combine chili powder, cumin, oregano, salt and pepper. Rub spice mixture thoroughly onto all sides of the pork shoulder. (optional: I also like to rub minced garlic all over the meat - I love cooking with garlic)

     

Place chicken broth, garlic cloves, onions, and pork into a slow cooker or presser cooker pot/cooking dish.  Cut orange(s) into halves or quarters and squeeze juice over meat and put the rest of the orange in the cooker with the meat.  Slowcooker: Cover and cook on low heat for 8 hours or high for 4-5 hours.  Pressure cooker (or instapot): 1 hour 20 minutes give or take depending on your preference of tenderness/falling apart.

Remove pork shoulder from the slow cooker and shred the meat. Return the meat to the pot with the juices (optional); season with salt and pepper, to taste, if needed.  Discard oranges when done cooking (bay leaves too if you want but they are easy to pick around and they add flavor)

Preheat oven to broil. Place carnitas on a baking sheet and broil until a little crisp about 3-4 minutes.  (this part is optional too)

Serve with steamed corn tortillas, onions and cilantro to make tacos.